This is a great basic recipe - it seemed to me that smaller ramekins are necessary for this recipe - made 12 cakes and used 7 oz. and 3.5 oz. ramekins and kind of had to stretch the batter in the end. Also, tempering the egg yolk with a small portion of the chocolate is the way I've always mixed a warm ingredient into egg yolk so it doesn't prematurely cook the egg. Other then that, the cooking time and temp was perfect and the rest of the directions were easy to follow. This was a big hit for my husband's birthday last night! We served it with whipped cream and a raspberry sauce (my kids called the sauce the "lava") - thanks for sharing Paja!