Heavenly Chocolate Lava Cake with a Gooey Center

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

2In a microwave-safe bowl, combine the unsalted butter (½ cup) and semi-sweet chocolate chips (1 cup). Microwave in 30-second intervals, stirring in between, until melted and smooth.

3In a separate bowl, whisk together the eggs (2 large), egg yolks (2 large), and granulated sugar (¼ cup) until the mixture is pale and slightly thickened.

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

5Sift in the flour and salt (¼ teaspoon), then add the vanilla extract (1 teaspoon). Gently fold the mixture until just combined, being careful not to overmix.

6Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

7Place 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.

8Remove from the oven and let the cakes cool for 1 minute. Carefully run a knife around the edges to loosen them, then invert each ramekin onto a plate.

9Dust the tops with powdered sugar and serve immediately, optionally with a scoop of vanilla ice cream.