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Preheat oven to 425°F (220°C).
Grease four 6-ounce ramekins with butter and dust with cocoa powder.
Melt Chocolate & Butter:
In a microwave-safe bowl, melt butter and chocolate in 20-second intervals, stirring in between until smooth.
Make the Batter:
In a mixing bowl, whisk eggs, egg yolks, sugar, and vanilla until thick and pale.
Stir in the melted chocolate mixture.
Gently fold in the flour just until combined.
Bake:
Divide the batter evenly into the ramekins.
Bake for 10–12 minutes, until the edges are firm but centers are soft.
Serve:
Let rest for 1 minute, then invert each ramekin onto a plate.
Dust with powdered sugar and serve immediately with vanilla ice cream or berries.
Serving and Storage Tips:
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