RECIPE DETAILS

1. Preheat the oven to 425°F (220°C). Generously grease 4 ramekins with butter, then dust the inside of each with cocoa powder, tapping out any excess.

2. Place the butter and chopped semisweet chocolate in a heatproof bowl and melt together over a saucepan of barely simmering water, stirring until smooth. Remove from the heat and let cool for a few minutes.

3. In a separate bowl, whisk the eggs, egg yolks, sugar, and salt until the mixture is pale, slightly thickened, and well combined.

4. Slowly pour the melted chocolate mixture into the egg mixture while whisking constantly so the eggs do not curdle.

5. Mix just until the batter is smooth and glossy. Do not overmix, as that can make the cakes less tender.

6. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.

7. Place the ramekins on a baking sheet and bake for 10 to 12 minutes, until the edges are set but the centers still look soft and slightly jiggly.

8. Let the cakes rest for 1 minute after baking, then run a thin knife around the edges and carefully invert onto plates or serve directly in the ramekins.

9. Dust with a little more cocoa powder if desired and serve immediately while the centers are still molten.