Preheat and Prep

Preheat your oven to 425°F (220°C). Generously grease 4 ramekins with butter or nonstick spray, then lightly dust with cocoa powder to prevent sticking.

Melt Butter & Chocolate In a microwave-safe bowl, melt the butter and chocolate chips in 20–30 second bursts, stirring in between until smooth and glossy. Set aside to cool slightly.

Whisk Eggs & Sugar In a separate bowl, whisk together the eggs, yolks, sugar, and salt until combined and slightly frothy. You can use a simple whisk or even a fork.

Combine Mixtures Slowly add the melted chocolate mixture into the egg mixture, whisking constantly to avoid scrambling the eggs. Stir in the flour and vanilla (if using) just until combined. Do not overmix.

Pour & Bake

Divide the batter evenly between the ramekins. Place them on a baking sheet and bake for 11–12 minutes, until the edges are set but the centers still jiggle slightly.

Invert & Serve Let sit for 1 minute, then gently run a knife around the edges and invert each cake onto a plate. Serve warm with ice cream, caramel drizzle, and fresh raspberries or mint for a restaurant-style finish.