Step 1: Prepare the Ramekins

1. Preheat your oven to 425°F (220°C).
2. Grease four 6-ounce ramekins generously with butter, ensuring full coverage. Lightly dust them with flour to prevent sticking.
3. Arrange the ramekins on a baking sheet for easy handling.

Step 2: Melt the Chocolate and Butter

1. Combine the butter and chopped dark chocolate in a microwave-safe bowl.
2. Heat in 20-second intervals, stirring after each, until fully melted and smooth.
3. Set the mixture aside to cool slightly.

Step 3: Make the Batter

1. In a medium bowl, whisk together the eggs, egg yolks, sugar, and salt until the mixture becomes light and thick.
2. Slowly pour in the melted chocolate and butter mixture, folding gently until well combined.
3. Add the flour and fold it in carefully, avoiding overmixing to keep the batter light.

Step 4: Fill and Bake

1. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
2. Bake for 12–14 minutes, or until the edges are set but the center remains soft and slightly wobbly.

Step 5: Serve Immediately

1. Allow the lava cakes to cool for 1–2 minutes.
2. Run a knife around the edges of each ramekin to loosen the cakes.
3. Invert the cakes onto individual serving plates.
4. Top with a scoop of vanilla ice cream, fresh berries, or a dusting of powdered sugar for the perfect finishing touch.