Cooking Instructions:

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust them with cocoa powder, tapping out any excess. This will help the cakes release easily after baking.

In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.

In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened. Add the melted chocolate mixture to the eggs and whisk until well combined.

Gently fold in the flour, vanilla extract, and a pinch of salt until just combined. Be careful not to overmix, as this can affect the texture of the cake.

Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.

Remove the cakes from the oven and let them cool for 1 minute. Carefully run a knife around the edges to loosen them, then invert each ramekin onto a plate. Gently lift the ramekin to reveal the molten lava cake.