Spray four 6-ounce ramekins with nonstick cooking spray and dust with cocoa powder.

Preheat your oven to 425°F (218°C).

Coarsely chop your chocolate and place it in a medium, heat-proof bowl with cut butter.

Microwave the bowl on high in 10-second increments, stirring after each interval until melted and smooth.

Set the melted chocolate mixture aside to cool slightly.

In a small bowl, whisk together flour, confectioners’ sugar, and salt.

In another small bowl, whisk together the eggs and egg yolks until fully combined.

Pour the flour mixture and egg mixture into the bowl with melted chocolate and stir gently.

Spoon the chocolate batter evenly into prepared ramekins.

Place ramekins on a baking sheet and bake for 12–14 minutes if using ramekins, or 8–10 minutes if using a muffin pan.

They are done when the sides look firm, but the tops still appear soft.

Allow cakes to cool for 1 minute, then cover each ramekin with an inverted plate and turn over.

Use an oven mitt as the ramekins are hot and the cakes should come out easily.

Add toppings like ice cream, berries, or a drizzle of chocolate syrup.

Serve immediately and enjoy the warm, gooey delight.