Instructions

1. Preheat the oven to 425°F. Generously grease the bottom and sides of four 6-ounce ramekins with butter. Lightly dust the inside with cocoa powder and set aside.
2. In a medium microwave-safe bowl, combine the butter and chocolate chips. Microwave in 15 second increments, using a silicone spatula to stir between each, until the mixture is fully melted. Set aside.
3. In a medium bowl, combine the sugar, eggs, egg yolks, and vanilla extract. Use a whisk to beat until frothy and pale in color, about 2 minutes.
4. Pour the melted chocolate mixture into the egg mixture, whisking to combine. Add the flour, cocoa powder, and salt. Use a silicone spatula to gently fold everything together until fully incorporated and no streaks of flour remain. The batter will be thick.
5. Divide the batter evenly between the prepared ramekins. Bake until the cakes have puffed up and the edges are fully set but the centers are still wobbly, about 11 minutes.
6. Transfer the lava cakes to a cooling rack to cool just long enough so they can set, 2 to 3 minutes. Run a butter knife along the sides of the ramekins, then invert each cake onto a small plate. Serve right away with vanilla ice cream or a dusting of confectioners’ sugar.