Prep the pans: Heat the oven to 425°F (220°C). Generously butter four 6-ounce ramekins, then dust with flour and tap out the excess. This prevents sticking and gives the cakes clean sides.

Melt chocolate and butter: Place the chopped white chocolate and butter in a heatproof bowl. Set over a pot of barely simmering water, stirring until smooth. Remove from heat and let cool 2–3 minutes so it doesn’t scramble the eggs.

Whisk in sugar and vanilla: Add the sugar, vanilla, and salt. Whisk until glossy.

Add eggs: Whisk in the 2 eggs and 1 yolk until the mixture is thick and satiny. Don’t overmix; you want it combined, not airy.

Fold in flour: Sift the flour over the bowl and gently fold with a spatula just until no dry streaks remain. The batter will be pale and smooth.

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

Bake: Bake 9–11 minutes. The edges should look set and slightly golden, while the centers remain soft and jiggly. Pull them at the first sign of light browning.

Rest and unmold: Let the cakes rest 1 minute. Run a thin knife around the edges, invert onto plates, and lift off the ramekins.

Serve immediately: Dust with powdered sugar and add berries or ice cream. These are best hot, when the center is still molten.