Step 1

Preheat oven to 400°F.

Step 2

Generously butter four, ½ cup ramekins, and dust them with cocoa powder. Set aside until needed.

Step 3

Place the butter, chocolate and salt in a large microwave-safe bowl.

Step 4

Melt the ingredients in the microwave in 30 second increments, while stirring in between. This should take approximately 60 - 90 seconds. You can also melt the butter and chocolate in a double boiler.

Step 5

Stir the sugar and vanilla into the warm butter-chocolate mixture.

Step 6

Next, add the eggs and yolks and whisk them in well. You should end up with a “gloopy” chocolate batter.

Step 7

Stir in the flour.

Step 8

Pour the batter into the prepared ramekins. Make sure they are no more than ¾ of the way full, since they will rise as they bake. If you're not baking the cakes right away, cover the ramekins with plastic wrap and freeze/refrigerate for later.

Step 9

Place the ramekins on a baking tray and transfer the tray into the preheated oven. The cakes will take about 11 minutes to bake in metal ramekins. In glass/porcelain ramekins, they may take about 12 minutes. (See Recipe Notes for baking times for frozen cakes).

Step 10

When the cakes are done, remove them from the oven, and let them rest for about 30 seconds (no more than a minute).

Step 11

Using a towel/cloth napkin, turn the cakes out onto serving plates (be careful, as the ramekins will be very hot, and may be slippery too). Tap the top of the ramekin with a spoon to loosen the cake, and gently remove the ramekin to reveal the cake underneath. Serve immediately while the cakes are still warm.

Step 12

Dust the cakes with confectioner's sugar, and serve with raspberries or strawberries.