Start by heating your oven to 425°F so it’s ready to go. Grab your 6-oz ramekins and coat the insides with butter or a light spray of non-stick, then dust them with cocoa powder. Shake out any extra, this step makes the cakes release effortlessly later.

Place your chopped chocolate and softened salted butter in a microwave-safe bowl. Warm it for about a minute, stir well, and continue microwaving in short intervals until the mixture melts into a smooth, silky blend. Set it aside for a moment so it cools slightly.

In a separate bowl, whisk the eggs, additional yolks, sugar, and vanilla until the mixture becomes a bit thicker. This quick whisk helps your cakes puff nicely while keeping the centers perfectly molten.

Gently fold the melted chocolate mixture into the egg mixture in a few additions, keeping your strokes light so the batter stays airy. Once combined, add the flour and fold just until you don’t see any more streaks, no need to overdo it.

Scoop the batter evenly into six prepared ramekins, leaving a little space at the top for rising. Set them on a baking sheet and bake for 9–11 minutes. The edges should look set, while the middle should still have a soft wobble.

When they come out of the oven, run a knife around each edge to loosen the cakes. Let them sit briefly, about 30 to 60 seconds, so they’re easier to flip without losing that molten center. Place a plate over each ramekin, turn it upside down carefully, lift the ramekin away, and enjoy the warm, gooey goodness right away.