Decadent Dark Chocolate Lava Cake

1Preheat your oven to 425°F (220°C) and grease four ramekins with butter, then dust with cocoa powder to prevent sticking.

2In a medium saucepan, melt the chopped dark chocolate and unsalted butter (½ cup) over low heat, stirring until smooth and combined. Remove from heat and let it cool slightly.

3In a large mixing bowl, whisk together the eggs (2 large), egg yolks (2 large), and granulated sugar (½ cup) until the mixture is pale and slightly thickened, about 2-3 minutes.

4Add the melted chocolate mixture to the egg mixture and stir until well combined.

5Sift in the all-purpose flour (¼ cup) and salt (¼ teaspoon), then gently fold the mixture until just combined. Be careful not to overmix.

6Stir in the vanilla extract (1 teaspoon) for added flavor.

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 still soft and slightly jiggly.

9Remove from the oven and let the cakes sit for 1 minute. Carefully run a knife around the edges to loosen them, then invert each ramekin onto a plate.

10Dust the tops with powdered sugar and serve immediately, optionally with a scoop of vanilla ice cream.