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 a couple of tablespoons of melted butter with a roughly equal amount of flour. Apply a thin, even layer in each muffin tin to prevent sticking. You can also add some parchment paper if you’d like.
2. In a microwave safe bowl, combine cubed stick of butter and chocolate. Microwave in 30 second increments, mixing in between, until everything is melted and combined. It should only take about 1-1.5 minutes total.
3. In a medium bowl, use an electric mixer to beat eggs with egg yolks, sugar, and salt at high speed until thickened and pale. You can also do this with a regular whisk.
4. Fold melted chocolate mixture into the egg mixture. Add the two tablespoons of flour and gently mix in.
5. Pour batter into four ramekins or six muffin tins.
6. If using muffin tins, bake for about 6-8 minutes. If using ramekins, bake for about 10-12 minutes. Or, bake until sides of cakes are firm but centers are soft. It’s better to underbake then over bake these!
7. Let cakes cool for 1 minute, then cover each with a plate and carefully flip the cakes or muffin pan over, let stand for 10 seconds, and then unmold. Serve immediately with ice cream, lemon whipped cream, berries, whatever you like.
