Directions

1. Prep ramekins – Generously butter the insides of four 5 ½-ounce ramekins.
2. Mix eggs & sugar – In a bowl, whisk egg yolks, whole eggs, and sugar with an electric mixer until foamy and pale.
3. Melt chocolate & butter – In a microwave-safe bowl, melt chocolate and butter in 30-second intervals, stirring each time until smooth.
4. Combine batter – Stir melted chocolate into the egg mixture. Sift in cocoa powder, flour, and salt. Stir until combined, then mix in vanilla extract.
5. Fill ramekins – Transfer batter to a resealable plastic bag, snip a corner, and pipe evenly into ramekins. Tap gently to release air bubbles. Refrigerate for 30 minutes.
6. Bake – Preheat oven to 425°F (220°C). Place ramekins in a casserole dish and pour warm water into the dish until it reaches halfway up the ramekins. Bake for 15–18 minutes.
7. Cool & serve – Let rest 15 minutes. Loosen edges with a knife, invert onto plates, and dust with powdered sugar. Serve warm with ice cream or berries.