To make one of the best chocolate lava cakes, combine 4 ounces of melted semi-sweet chocolate with 1/2 cup of butter, 1 cup of powdered sugar, 2 eggs and 2 egg yolks as well as 6 tablespoons of flour and 1/2 cup of whipped topping. Bake the cakes for 13 to 14 minutes at 425 F, and serve them warm with whipped topping.
Alternatively, make lava cakes with mocha sauce. Microwave 4 ounces of bittersweet chocolate and 2 tablespoons of butter on high for one minute. Stir the mixture well, and microwave it on medium until the chocolate melts completely. Combine 1 tablespoon of granulated sugar, 1 1/2 tablespoons of light cream and 1 teaspoon of instant espresso powder dissolved in 1/2 tablespoon of water. Microwave the cream mixture on high for 20 to 40 seconds, and stir it until the sugar dissolves.
Stir in 1 tablespoon of light corn syrup to half of the melted chocolate, and freeze it for 30 minutes. Whisk 1 egg with 2 tablespoons of canola oil, 1 teaspoon of vanilla, 1/6 teaspoon of salt and 1 teaspoon of instant espresso powder dissolved in 1/2 tablespoon of water until smooth. Microwave the remaining chocolate mixture until it is warmed, and whisk it with the egg mixture. Sift 5 tablespoons of powdered sugar, 3 tablespoons of flour and 1 tablespoon of cocoa powder over the batter, and whisk it well.
Spoon half of the batter into mini muffin cups, using 1 teaspoon per cup. Spoon 1/2 teaspoon of the cold filling into the cups, and add the remaining batter to cover the filling. Bake the cakes for six to nine minutes at 350 F. Add 1 to 3 teaspoons of hot water to the remaining filling, and drizzle it over the warm cakes.