Prepare the Ramekins: Preheat your oven to 220°C (425°F). Grease 4 ramekins with butter and lightly dust with cocoa powder or flour to prevent sticking. Set aside.

Melt Chocolate u0026 Butter: In a heatproof bowl, melt the chocolate and butter together over a pan of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring each time until smooth.

Mix Eggs u0026 Sugar: In another bowl, whisk eggs, egg yolks, and sugar until pale and thick—about 2–3 minutes. This step incorporates air for a lighter cake texture.

Combine Wet Ingredients: Pour the melted chocolate mixture into the egg mixture. Add vanilla extract and a pinch of salt. Stir gently to combine.

Add Flour: Sift the flour into the mixture and fold it in carefully until just combined. Avoid overmixing.

Fill the Ramekins: Divide the batter evenly among the prepared ramekins. Fill them about ¾ full to allow space for rising.

Bake: Place ramekins on a baking tray and bake for 10–12 minutes. The edges should be firm but the center still soft.

Serve Immediately: Let cakes rest for 1 minute, then run a knife around the edges. Invert onto plates, dust with powdered sugar, and serve with ice cream or berries.