I know that many will disagree but, for me, this decade will go down in history as the ten long years of molten chocolate lava cakes. My first experience with them came not in a restaurant but in my own kitchen. Armed with Nigella Lawson’s classic cookbook “How to Eat” (Wiley, 2000), I set out to create her gooey chocolate puddings. These wonderfully decadent treats, I later came to learn, are also known by such monikers as molten chocolate cakes, chocolate lava cakes, and chocolate cakes with warm ganache centers. Same dessert. Countless names. Check out the dessert menu at any upscale and/or New American restaurant and I bet that you will spot this sweet. Every 21st century chef seems to have fallen for this moist and oozing chocolate specialty. Although the recipe is quite simple, many mess up the molten chocolate lava cake (MCLC). Usually the chef has baked the pudding for far too long. Insert your fork into one of these overcooked MCLC’s and you’ll not see that glorious stream of steaming chocolate cascade onto your plate. Instead you’ll have a forkful of dry chocolate cake. To …