1. 1. Preheat the oven to 425°F (220°C)

2. 2. Grease four ramekins with butter and dust with cocoa powder

3. 3. In a microwave-safe bowl, melt 1/2 cup of dark chocolate and 1/2 cup of butter in 30-second intervals until smooth

4. 4. In a separate bowl, whisk together 2 eggs, 2 egg yolks, 1/4 cup of sugar, and a pinch of salt until pale and fluffy

5. 5. Fold the melted chocolate mixture into the egg mixture until well combined

6. 6. Add 1/4 cup of flour and fold gently until no lumps remain

7. 7. Divide the batter evenly among the prepared ramekins

8. 8. Bake for 12-14 minutes until the edges are set but the center is still jiggly

9. 9. Let the cakes cool for 1 minute before carefully inverting onto plates

10. 10. Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar