Molten Chocolate Cakes: 10 Secrets to Irresistible Bliss

Delicious molten chocolate cakes with a gooey center.

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Preheat oven to 425°F (220°C).
Generously grease four 6-ounce ramekins with butter and dust with cocoa powder or flour. Place on a baking sheet.
In a microwave-safe bowl, combine butter and chocolate. Microwave in 30-second intervals, stirring in between, until melted and smooth. Let cool slightly.
In a medium bowl, whisk together eggs, egg yolks, and granulated sugar until thick and pale.
Stir the melted chocolate mixture into the egg mixture until well combined.
Gently fold in flour, vanilla extract, and a pinch of salt until just combined. Do not overmix.
Evenly divide the batter among the prepared ramekins, filling each about 3/4 full.
Bake for 10-12 minutes, until edges are firm but centers are soft. Tops should look set, but a toothpick inserted into the center should come out with moist batter.
Remove from oven and let cool for about 1 minute.
Run a knife around the edges to loosen, then invert each ramekin onto a plate. Let sit for a few seconds before lifting the ramekin off.
Dust with powdered sugar if desired and serve warm with a scoop of vanilla ice cream.