I made some molten cakes the other day, using this [recipe from Betty Crocker](http://www.bettycrocker.com/recipes/molten-chocolate-cakes/be3b3ba1-f88e-4da1-9c89-75f4f1a08bba). However, it is very "cakey." The molten cakes I've had before in restaurants have had more of a "truffle" consistency. Much denser, and smoother in consistency (I'm unsure if this is what is meant by "fudge like" or not). The molten part of the restaurant cake also seems thicker. I'm assuming this is related to the relative densities of the cakes.

Is this a simple instance of just needing to reduce the flour? Or is there more to it?

Here is a list of the ingredients the recipe calls for:

> 
> * Unsweetened baking cocoa
> * 6 oz semisweet baking chocolate, chopped
> * 1/2 cup plus 2 tablespoons butter or margarine
> * 3 whole eggs
> * 3
>  egg yolks
> * 1 1/2
>  cups powdered sugar
> * 1/2 cup Gold Medal® all-purpose flour\*
>  Additional powdered sugar, if desired
>  Sugared kumquats, if desired
> 
> 
> 

Here is a picture of the desired molten cake: ![desired molten cake](https://i.stack.imgur.com/cPBVy.jpg)

versus the Betty Crocker one:

![enter image description here](https://i.stack.imgur.com/SgEXA.jpg)