1-First Step: Prep the oven and ramekins Start by preheating your oven to 425°F. This higher heat helps the outside of the cake set while the center stays soft and molten. Grease four 6-ounce ramekins with butter, then lightly dust them with flour if you like a clean release. You can also use cocoa powder for a deeper chocolate look. Place the ramekins on a baking sheet so they are easy to move in and out of the oven.

2-Second Step: Melt the butter and chocolate Put the 1/2 cup unsalted butter and 6 ounces chopped bittersweet chocolate in a heatproof bowl. Melt them together over a double boiler or in short microwave bursts, stirring until smooth. Be gentle here. Chocolate can scorch fast, and a grainy mix can change the final texture. Once melted, set the bowl aside for a minute so it cools slightly before you add the eggs.

3-Third Step: Whisk the eggs, yolks, and sugar In a separate bowl, whisk together the 2 large eggs, 2 large egg yolks, and 1/4 cup granulated sugar until the mixture looks thick and lighter in color. This step helps add a little air to the batter, which gives the cakes a soft lift in the oven. Add the 1/8 teaspoon salt and whisk again. The salt may be tiny, but it makes the chocolate taste fuller and more balanced.

4-Fourth Step: Mix the batter Pour the melted chocolate mixture into the egg mixture slowly while whisking. This keeps the eggs from scrambling and helps the batter stay smooth. Next, add the 2 tablespoons all-purpose flour and stir just until no dry streaks remain. Do not overmix. Overmixing can make the cakes denser and reduce the molten center.

5-Fifth Step: Fill the ramekins Spoon the batter evenly into the prepared ramekins, filling each one about three-quarters full. If you want a more exact approach, you can divide the batter with a measuring cup or spoon so the cakes bake at the same pace. Tap the ramekins gently on the counter to remove any large air bubbles. This also helps the batter settle evenly.

6-Sixth Step: Bake with care Bake for 9 to 11 minutes, depending on your oven and ramekin size. The edges should look set, but the centers should still jiggle a little when you lightly shake the pan. That soft center is what gives you the classic Lava Cake effect. If you bake too long, the middle will firm up. If your oven runs hot, start checking at 8 minutes.

7-Seventh Step: Rest, release, and serve Let the cakes rest for 1 minute after baking. This short pause helps them settle without cooling too much. Run a small knife around the edges, then invert each ramekin onto a plate. Lift the ramekin carefully so the cake slides out. Serve right away while the center is still warm and flowing.