1️⃣ Prepare the Ramekins:

• Spray four 6-ounce ramekins with nonstick spray and dust with cocoa powder for easy release.
• If using a muffin pan, grease 6 muffin cups and dust with cocoa powder.

2️⃣ Preheat the Oven:

• Set the oven to 425°F (218°C).

3️⃣ Melt the Chocolate & Butter:

• Chop the semi-sweet chocolate and place it in a heatproof bowl with butter.
• Microwave in 10-second intervals, stirring between each, until smooth and glossy.

4️⃣ Mix the Dry & Wet Ingredients:

• In one bowl, whisk together flour, confectioners’ sugar, and salt.
• In another bowl, whisk eggs and egg yolks until combined.

5️⃣ Combine & Fill:

• Slowly mix the dry ingredients and eggs into the melted chocolate mixture, stirring gently until smooth.
• Divide the batter evenly among the ramekins or muffin cups.

6️⃣ Bake:

• Place ramekins on a baking sheet and bake for 12–14 minutes (or 8–10 minutes in a muffin pan).
• The edges should look firm, but the center should still be soft.

7️⃣ Flip & Serve:

• Let cool for 1 minute, then invert onto plates using oven mitts.
• If using a muffin pan, scoop out the cakes gently and flip them onto plates.
• Top with ice cream, berries, or a drizzle of chocolate sauce and serve immediately!