Step 1: Preheat & Prepare Ramekins
Preheat your oven to 425°F (220°C). Grease 4–6 ramekins or oven-safe cups generously with butter. For an extra touch, dust the greased ramekins with cocoa powder to ensure easy release after baking. Set the ramekins aside while you prepare the batter.

Step 2: Melt Chocolate & Butter
In a heatproof bowl, combine the chopped dark chocolate and butter. Microwave in 30-second intervals, stirring each time until the mixture is completely smooth and melted. Let it cool slightly while you move on to the next step.

Step 3: Mix the Batter
In a separate bowl, whisk the eggs, egg yolks, granulated sugar, and salt together until the mixture becomes pale and thick. This should take about 3 minutes of whisking. Gradually fold in the melted chocolate mixture and vanilla extract (if using). Once the chocolate is incorporated, sift the flour into the batter and gently fold it in until just combined. Be careful not to overmix the batter.

Step 4: Bake
Divide the batter evenly into the prepared ramekins, filling them about ¾ full. Bake in the preheated oven for 12–14 minutes. You’ll know the cakes are done when the edges are set, but the center still jiggles slightly when gently shaken. The key to achieving the perfect molten center is to underbake the cakes slightly.

Step 5: Serve
Once the cakes are baked, remove them from the oven and let them cool for 1–2 minutes. Run a knife around the edges to loosen the cakes, then carefully invert each ramekin onto a serving plate. Dust the cakes with powdered sugar or cocoa powder, and serve immediately. These cakes pair wonderfully with vanilla ice cream or fresh berries for added freshness and flavor.