The secret to home-made "molten lava" chocolate cake is to chill the batter once you have it ready. You can prepare it any time and even freeze it. Actually, it scoops much better when it's been allowed time to chill. The other key point is that at 325 F, cooking time is normally 10 to 12 minutes, but you can vary the time depending on your desired level of gooiness versus cake. (I prefer to have it a touch undercooked, so I remove it right at 10 minutes.) Finally, make sure that whatever you bake it in has been buttered and floured very well.