First off, preheat your oven to 425°F (220°C). This is crucial because a hot oven is needed for that quick rising action. While that’s warming up, grab your ramekins and grease them with a bit of butter. You want to ensure that the cakes come out effortlessly. Dust them with cocoa powder, shaking off any excess. This little trick helps prevent sticking and adds a touch of richness to the surface.

Next, in a heatproof bowl, combine the butter and chocolate. I find the microwave the easiest method for this. Pop it in the microwave for about 30 seconds, then stir. Heat in additional 15-second intervals if needed until melted and smooth. Be patient—burnt chocolate is a tragedy we want to avoid!

In a separate bowl, sift the all-purpose flour, powdered sugar, and salt. Sifting is important because it aerates the mixture, leading to a lighter cake. It takes just a minute and is well worth the effort.

In another bowl, whisk together the eggs, egg yolks, and vanilla until light and fluffy. This should take about 3-4 minutes. The eggs need to be airy to help the cakes rise nicely.

Now, pour the melted chocolate and butter mixture into the egg mixture. Then gently fold in the dry ingredients. You want to combine everything just until you see no flour—this prevents overmixing, keeping your cakes tender.

Pour the batter into the prepared ramekins, filling each about 3/4 full. Keep a little bit of space on the top because these cakes will puff up a bit in the oven.

Place the ramekins on a baking sheet and slide them into the oven. Bake for 12-14 minutes. The edges should be firm, and the center should wiggle slightly when you gently shake the baking sheet. This timing is key—overbaking will cause the molten center to set!

Once you take them out of the oven, let the cakes sit for about 1 minute. This allows the structure to stabilize before you flip them out. Patience is a virtue here!

Carefully run a knife around the edge of each ramekin. Then invert it onto a plate. Give it a gentle tap on the bottom of the ramekin, and voilà! The cake should slide right out.

Serve immediately—preferably with a scoop of vanilla ice cream on top!