Directions

• Step 1

  Preheat and Prepare:
• Step 2

  Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins or small oven-safe bowls generously with butter or nonstick spray. Place the ramekins on a baking sheet for easier handling.
• Step 3

  Melt Chocolate and Butter:
• Step 4

  In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring well between each, until both are completely melted and smooth. This should take about 1–2 minutes. (Alternatively, you can melt them over a double boiler on the stove.)
• Step 5

  Add Powdered Sugar:
• Step 6

  Whisk the powdered sugar into the melted chocolate mixture until fully combined and smooth.
• Step 7

  Incorporate Eggs and Yolks:
• Step 8

  Add the whole eggs and extra egg yolks to the mixture. Whisk until the eggs are fully incorporated, and the batter becomes smooth and shiny.
• Step 9

  Fold in Flour and Salt:
• Step 10

  Gently fold in the flour and salt, mixing until just combined. Be careful not to overmix, as you want the cakes to stay tender.
• Step 11

  Divide and Bake:
• Step 12

  Divide the batter evenly among the prepared ramekins, filling each about 3/4 of the way full. Bake for 12–14 minutes. The edges should be firm and set, but the centers should still look soft and slightly jiggly.
• Step 13
• Step 14

  Cool and Invert:
• Step 15

  Remove the baking sheet from the oven and allow the cakes to cool for 1 minute. Carefully run a knife around the edges of each cake to loosen, then place a small dessert plate on top of each ramekin and invert. Gently lift the ramekin to release the cake onto the plate.
• Step 16
• Step 17

  Serve and Enjoy:
• Step 18

  Dust with powdered sugar, and add a scoop of vanilla ice cream and fresh berries if desired. Serve immediately, so the gooey chocolate center is warm and molten.