everyone did a spectacular job. i had hoped to join in, but other things got in the way. i actually did some baking, but never got around to the decorating. i love everything that has been posted and if my scanner was hooked up -- actually, if i can find the cable - i would post some previous things i made and show off my "talent". unfortunately, i can't find the dang thing. terri, if you cooked/baked for me, i certainly would appreciate it all! all the meals are incredible and sharon, your pix are just to die for. what a lovely country you live in and what incredible dishes you make and pix you take. maryanne

When I first posted this recipe, I had no idea I would spend more than 5 minutes considering its possibilities. Can you believe I've spent the past hour playing with variations and options? First, I tried Cloud Swift's version. Frankly, I found it a tad dry. I microwaved it, so as to give the most effective side-by-side comparason (besides, I don't like the bake feature in my toaster oven, a small appliance that may not survive the transfer to the new kitchen). My following experiments were cocoa free attempts for two of my sewing buddies (yes, I sew when I can escape from the kitchen). I'm so glad none of them are gluten intolerant....#1 was a burnt sugar butterscotch type thing. I micro'd 2 tbsp butter with 3 tbsp brown sugar, then mixed in an egg, 3 tbsp milk, 6 tbsp flour, plus vanilla extract. It was OK, but bland. If I had some of those little butterscotch baking chips, or even some chopped walnuts, I'd have added those. Next, and most successful, if I may say so, was the orange poppyseed log. BTW, I cut down on the sugar and fat of these two experiments, as recommended by a few critics. The slightly reduced volume is just enough to keep the mixture from jumping out of my mug during the bake process. Anyway, for this one, I used 5 tbsp flour, 3 tbsp sugar, egg, 3 tbsp milk, 2 tbsp oil, 1 tsp poppyseeds, and a spash of orange extract. Samples of each are sitting on the kitchen counter, awaiting the teenaged son to return from work. For myself, I still prefer chocolate. Also the texture resulting from the egg and milk, ingredients that I always have on hand. Once again, it is a huge mistake to compare these to real baking. If I have to make enough cake for more than myself, I'll use a more conventional method. If I make a more conventional cake for just myself, I'll eat the whole thing anyway, and that will precipitate other consequences...

Here's the recipe I've made, and I am the klutzy one in the kitchen and they came out great! I think they should be served with a tiny bit of vanilla ice cream and not the chocolate sauce (sorry Sol) or any more chocolate or coffee bean accompaniements. Its wonderful just the way it is and a bit of cold vanilla ice cream just sets it off perfectly! Sol's Molten Lava Cakes ½ pound bittersweet chocolate, finely chopped ½ pound butter 6 whole eggs, room temperature 1 ½ cups sugar ½ cup flour Preheat the oven to 400°F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside. In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted. Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined. Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!. I can almost feel my zippy-self coming back to life, just thinking 'bout it ;-à Note: I didn't use ramekins. Instead I used mini wonder-molds for these cakes 'cause I liked their shape. These molds are quite a bit larger than the ramekins, so for me, this recipe only yielded 5 servings. Chocolate Sauce 1 cup heavy whipping cream 1/3 cup light brown sugar 1/3 cup light corn syrup 12 oz. bittersweet chocolate, chopped 1/8 teaspoon salt 1 tablespoon vanilla extract or liqueur Heat the cream, sugar, salt and corn syrup in a saucepan over low heat. Bring to a boil, stirring often, until sugar dissolves. Remove from heat and add the chocolate. Allow to stand a few minutes until the chocolate has melted, then whisk gently until smooth. Whisk in vanilla or liqueur. Note ~ I know you love Valrhona, so do I. But for this, I used Lindt because it's another favorite, and it's what I always have around. As long as the chocolate tastes good and the texture is silky to begin, then it'll be a good candidate for this sauce. If you end up using another type of chocolate and you notice tiny lumps in your finished product, don't panic. Just strain the chocolate mixture through a fine sieve, it'll be fine.

I broke down and went to my favorite store, 888, and as usual went on a spending spree. They only had one type of the brands I normally buy. I did notice that all of the lotus paste had the yellow bean paste but none of the others. One is very interesting and would be more to the taste of most people. By Rimei Food it is called Lava Custard Mooncake. The first one I had with my afternoon coffee was a dense chocolate cake filled with a runny chocolate center. The box states that it is mixed. It has three types, plain custard, chocolate, and purple yam moon cakes. They are only about 1/3rd the size of normal round cakes. I will have to go back in October to hit the sales. I do not like freezing sweets as I find that they often sweat when returned to room temperature which to me gives them an odd flavor.