Prep the ramekins: Heat the oven to 425°F (220°C). Generously butter four 6-ounce ramekins, then dust with cocoa powder. Tap out the excess. This prevents sticking and gives clean releases.

Melt chocolate and butter: In a heatproof bowl set over a pot of barely simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and let it cool for 2–3 minutes.

Whisk eggs and sugar: In a separate bowl, whisk the sugar, eggs, and egg yolks until slightly thickened and lighter in color, about 1 minute by hand. Whisk in the vanilla and salt.

Combine: Pour the warm chocolate mixture into the egg mixture, whisking until smooth. Sift in the flour and gently fold until just combined. Don’t overmix.

Fill: Divide the batter evenly among the prepared ramekins. Place them on a baking sheet for easy handling.

Bake: Bake for 10–12 minutes. The edges should look set and dry, but the centers should still be slightly soft and jiggly. Do not overbake or you’ll lose the lava.

Rest and unmold: Let the cakes rest for 1 minute. Run a thin knife around the edges, then invert each onto a plate. Lift the ramekin carefully.

Serve immediately: Dust with powdered sugar and add a scoop of ice cream or whipped cream. A few berries or a sprinkle of flaky salt make it restaurant-worthy.