Decadent Chocolate Lava Cake

1Preheat your oven to 425°F (220°C).

2Grease four ramekins with butter and dust them with cocoa powder, tapping out the excess. Set aside.

3In a microwave-safe bowl, combine the chopped dark chocolate (1 cup) and unsalted butter (½ cup). Microwave in 30-second intervals, stirring in between, until melted and smooth.

4Add the powdered sugar (1 cup) to the melted chocolate mixture and stir until well combined.

5In a separate bowl, whisk together the eggs (2 large), egg yolks (2 large), and vanilla extract (1 teaspoon) until frothy. Gradually add this mixture to the chocolate mixture, stirring continuously.

6Sift in the flour and salt (¼ teaspoon), and gently fold until just combined. Do not overmix.

7Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

8Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft.

9Remove from the oven and let them cool for 1 minute. Carefully run a knife around the edges to loosen the cakes.

10Invert each ramekin onto a plate and gently lift it off. Serve immediately, optionally with vanilla ice cream or fresh berries.