1. Preheat oven to 450°F. Butter and lightly flour four 6-ounce ramekins, or six muffin tins. Tap out excess flour. If using muffin tins, I recommend combining equal parts flour and softened/melted butter and applying a thin layer in each tin to prevent sticking. You can also use parchment paper if you’d like.
2. Melt butter and chocolate together, either in a microwave in 30 second increments (mixing in between), or over a double boiler. Mix until smooth and combined.
3. In a medium bowl, whisk together eggs with egg yolks, sugar, and salt until thickened and pale.
4. Fold melted chocolate mixture into the egg mixture. Add the flour and gently mix in.
5. Pour batter into prepared dishes.
6. If using muffin tins, bake for about 6-8 minutes. For ramekins, bake for about 10-12 minutes. Or, bake until sides of cakes are firm but centers are soft. Check on them early, It’s better to take them out too early than too late!! You don’t want to lose the lava haha.
7. Let cakes cool for 1 minute, then cover with a plate or cutting board and carefully flip the cakes over. Let stand for 10 seconds, then unmold. Or you can just eat them in the ramekins. Serve immediately with vanilla ice cream, citrus whipped cream, berries, whatever you like.
