This is a very forgiving recipe and you can’t go wrong with this cake. Please do keep this in your repetoire. For very little time and effort you get outstanding results each and every time.

You can make the batter ahead of time and refrigerate it. I’ve baked it after 3 three days. Not necessary to get to room temperature, just leave it out for a little while. You can even put it in a prepared ramekin, refrigerate and bake directly after you have set it out for a little bit.

You can freeze the batter. Thaw and bake. You can also freeze in prepared ramekins, then thaw and bake, though the cake didn’t rise as much.

You can spike it with liquor.

If you have left the cake in the oven for a bit too long, it might not have a runny center but the inside will still be moist and fudgy and still yummy.
The same recipe bakes equally well in a mini muffin pan. I set the temperature to 350 degrees [180degrees celcius] and baked for 10-12 minutes.

For a chocolate lava cake, just omit the caramel squares.