1️⃣ Preheat the Oven: Preheat your oven to 425°F (218°C). Grease four 6-ounce ramekins with butter and lightly dust with cocoa powder, tapping out the excess. Place them on a baking sheet.
2️⃣ Melt Chocolate and Butter: In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 20-second intervals, stirring each time, until melted and smooth. Let cool slightly.
3️⃣ Mix the Batter: In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until thick and pale. Gradually fold the melted chocolate mixture into the egg mixture until combined. Gently sift the flour over the mixture and fold it in until smooth.
4️⃣ Fill the Ramekins: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
5️⃣ Bake the Lava Cakes: Bake for 12–14 minutes, or until the edges are set but the centers are still soft and slightly jiggly. Remove from the oven and let rest for 1 minute.
6️⃣ Serve: Carefully run a knife around the edges of each ramekin to loosen the cakes. Invert the ramekins onto dessert plates and gently lift to release the cakes. Dust with powdered sugar, and serve immediately with ice cream or whipped cream for a chocolate explosion!