Cooking Instructions:

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust the insides with cocoa powder to prevent sticking.

In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth and fully combined. Remove from heat and allow to cool slightly.

In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened.

Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly to prevent the eggs from cooking. Add the vanilla extract and a pinch of salt, mixing until well combined.

Gently fold in the flour until just incorporated, being careful not to overmix.

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full. Place the ramekins on a baking sheet for easy handling.

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft and slightly jiggly.

Remove from the oven and let cool for 1 minute. Carefully run a knife around the edges of each ramekin, then invert onto serving plates. Serve immediately, optionally with ice cream or whipped cream.

For best results, make sure to serve the chocolate lava cakes right out of the oven while the centers are still gooey.

If you want to prepare them in advance, you can refrigerate the unbaked batter in the ramekins and bake them just before serving.

Keep an eye on the baking time, as chilled batter may take a minute or two longer to achieve that perfect lava effect.

Enjoy your delicious creation!