Molten Chocolate Lava Cakes

Ingredients:

4 oz semi-sweet or bittersweet chocolate (chopped)
1/2 cup unsalted butter (1 stick)
1 cup powdered sugar
2 large eggs
2 egg yolks
1 tsp vanilla extract
1/4 cup all-purpose flour
Pinch of salt
Optional: 1/4 cup of chocolate chips (for extra molten goodness!)
Butter and cocoa powder (for greasing the ramekins)
 Instructions:

Preheat your oven to 425°F (220°C). Grease 4 (6-ounce) ramekins with butter and lightly dust them with cocoa powder, tapping out the excess. This ensures your lava cakes pop out easily after baking!

Melt the chocolate and butter:

In a microwave-safe bowl, melt the chopped chocolate and butter together in 20-30 second increments, stirring in between, until smooth and fully melted. Alternatively, you can melt them in a double boiler on the stovetop.
Mix the batter:

Stir in the powdered sugar to the melted chocolate mixture until well combined.
Add the eggs and egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt.
Gradually fold in the flour until just combined. If you want an extra gooey center, mix in the chocolate chips now (this step is optional but highly recommended!).
Fill the ramekins:

Pour the batter evenly into the prepared ramekins, filling them about 3/4 of the way up.
Bake the lava cakes:

Bake in the preheated oven for about 12-14 minutes, or until the edges are set but the center is still slightly jiggly. The tops should look firm and cracked, but the centers will remain molten and soft.
Keep an eye on the cakes toward the end of baking, as oven times can vary.
Serve:

Let the cakes sit for 1-2 minutes before running a knife around the edges to loosen them. Invert each ramekin onto a plate and gently lift it off. The cake should slide right out, with the molten center flowing out.
Serve immediately, dusted with powdered sugar or a scoop of vanilla ice cream, if desired.