Directions

1. Prepare the molds

   Butter 4 small ramekins and dust them generously with cocoa powder to prevent sticking.

2. Melt chocolate & butter

   Place the dark chocolate and butter in a heatproof bowl and melt over a double boiler or in short microwave bursts. Stir until smooth and glossy.

3. Mix eggs & sugar

   Whisk the sugar with the eggs and yolks until slightly thickened and pale. Add the vanilla and salt.

4. Combine wet ingredients

   Slowly pour the warm chocolate mixture into the egg mixture while whisking to create a smooth batter.

5. Add the flour

   Sift the flour over the batter and fold it in gently until just combined — don’t overmix.

6. Fill the molds

   Pour the batter into the prepared ramekins, filling each about ¾ full.

7. Bake

   Bake at 220°C (425°F) for 9–12 minutes.
   The edges should look set, but the center should still jiggle slightly.
   A shorter time = a more molten center.

8. Rest & serve Let the cakes rest for 1 minute, then loosen the edges with a knife and invert onto a plate.
9. Serve warm with ice cream, berries, or a dusting of powdered sugar.