Preheat your oven to 425°F (220°C) and butter up 4 small ramekins. If you have cocoa powder, dust the ramekins lightly — it helps the cakes slide out without drama.

Toss the chocolate and butter in a heatproof bowl over simmering water (or microwave in short bursts — 20 seconds at a time, stir in between). Whisk until smooth and glossy. Honestly, this step is dangerously fun because you just want to dip a finger in and taste it straight. Do it… but maybe just once.

Take that glossy chocolate mix and whisk in the powdered sugar. Then add the eggs and egg yolks one at a time, stirring like your life depends on it. Throw in the vanilla and salt. This is the moment your batter starts feeling magical.

Gently fold in the flour. No overmixing, babe! Just enough to combine. This is what keeps the outside cake-y and the inside molten. Think of it as giving the batter a gentle hug — don’t squash it.

Divide the batter evenly into the ramekins. Smooth the tops a bit if you feel fancy. If you’re extra, sprinkle a pinch of sea salt or chocolate chunks on top. Because why not?

Pop them in the oven for 12–14 minutes. Here’s the trick: the edges should be set, the top slightly puffed, and the center should jiggle a little. That jiggle = lava magic. Don’t overbake, babe — we want molten, not solid chocolate bricks.

Let them rest for 1 minute (yes, just one). Then, take a butter knife and run it around the edges. Flip onto a plate… and brace yourself. That chocolate center will ooze out like a waterfall of happiness.

Optional but highly recommended: a scoop of vanilla ice cream or whipped cream. Some berries wouldn’t hurt either. And maybe a little drizzle of caramel if you’re feeling wild.