1-First, turn your oven to 425°F (220°C) and prepare four ramekins by greasing them with butter and dusting with cocoa powder. This step helps the cakes release easily and gives them a nice finish.

2-Next, melt the semi-sweet chocolate and unsalted butter together, either in a microwave or over a double boiler, stirring until smooth and shiny.

3-Once that’s done, grab a bowl and whisk the eggs, egg yolks, confectioners’ sugar, and salt until the mixture is light and fluffy. This adds air and helps create that perfect texture.

4-Now, slowly mix the melted chocolate into the egg blend, stirring gently to keep everything even.

5-Gently fold in the flour until just combined, avoiding overmixing to maintain the batter’s lightness. Divide the batter among the ramekins, filling each about three-quarters full. Bake for 12-14 minutes, watching for the edges to set while the center stays soft.

6-Let the cakes cool for a minute, then flip them onto plates and add your favorite toppings. If you’re adapting for dietary needs, try gluten-free flour or plant-based butter to keep that gooey center intact. This method works wonders and makes the process fun and rewarding.