1. **Preheat Oven:** Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder, tapping out the excess. This helps prevent sticking.
2. **Melt Chocolate and Butter:** In a medium saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Alternatively, you can do this in the microwave in short intervals, stirring in between.
3. **Mix Ingredients:** Once the chocolate mixture is smooth, remove it from the heat and whisk in the powdered sugar until well combined. Add the eggs and egg yolks, whisking until the mixture is smooth and slightly thickened. Stir in the vanilla extract.
4. **Add Flour:** Gently fold in the flour until just combined. Be careful not to overmix.
5. **Pour Batter:** Divide the batter evenly among the prepared ramekins.
6. **Bake:** Place the ramekins on a baking sheet and bake for 12-14 minutes. The cakes should be set around the edges but still soft in the center. The key is to bake just enough so that the center remains molten.
7. **Cool and Serve:** Let the cakes cool in the ramekins for 1 minute. Then, carefully invert them onto plates. Serve immediately, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.
Enjoy your decadent, gooey chocolate treat!
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