Decadent individual chocolate cakes with gooey, molten centers that are surprisingly quick and easy to make.

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Preheat the oven to 425 °F (220 °C). Generously butter and dust four 6–8 oz ramekins with cocoa or flour.
Melt butter and chopped chocolate together in a double‑boiler or microwave (stirring every 30 sec) until smooth; let cool slightly.
In a bowl, whisk eggs, yolks, sugar, and salt with a mixer until thick, pale, and airy (about 3–5 min).
Fold the melted chocolate mixture and flour into the egg mixture until just combined.
Divide batter evenly among the prepared ramekins (about two‑thirds full).
Bake 6–9 minutes (or 11–13 min at 350 °F for larger ramekins) until edges are set and centers still jiggle.
Let cool 1 minute, then run a knife around edges, invert onto plates, let sit 5–10 sec, then release molds.
Dust with powdered sugar and serve immediately with berries or ice cream.

Use room‑temperature eggs to ensure smooth batter.
Don’t overbake—centers should remain gooey.
Greasing and dusting ramekins with cocoa helps prevent sticking.
Batter can be refrigerated in ramekins up to 2 days; allow to come to room temp before baking.
You can freeze baked cakes up to 3 months and reheat gently.
For extra indulgence, add a spoonful of chilled ganache in the center before baking.