How do I make chocolate fondue cakes?!?

At a posh restaurant I had this amazing dessert. It looked like normal chocolate cake surrounded by fresh fruit. However, when you cut into the cake hot, liquid chocolate oozed out over the fruit so they were like fruits dipped into a fondue.

I know the recipe had enormous numbers of eggs and egg yolks in it.How do I make chocolate fondue cakes?!?
I think this is what you're looking for.



Chocolate Lava Cake



5 - 6 ounces dark chocolate

6 tablespoons butter

1/2 cup sugar

2 eggs

1/2 cup flour

Optional: Whipped or ice cream

Preparation:

Preheat oven to 400 degrees F. Lightly grease four 4-ounce custard cups. In double boiler, melt chocolate and butter. Stir in sugar. In a small bowl, lighly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 10 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with whipped or ice creamHow do I make chocolate fondue cakes?!?
Chocolate Cakes with Liquid Centers --





"Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes."









INGREDIENTS

1/2 cup butter

4 (1 ounce) squares bittersweet chocolate

2 eggs

2 egg yolks

1/4 cup white sugar

2 teaspoons all-purpose flour







DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.

In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.

Beat the eggs, egg yolks and sugar together until light colored and thick.

Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.

Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

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