Step 1

Preheat your oven to 450°F (230°C). Lightly grease four 6-ounce ramekins with butter and dust them with cocoa powder. Set aside.

Step 2

In a microwave-safe bowl, combine the butter and baking chocolate. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.

Step 3

In a separate large bowl, beat together the eggs, egg yolks, and granulated sugar until light and fluffy. This should take about 2-3 minutes.

Step 4

Stir in the melted chocolate mixture, vanilla extract, and salt into the egg mixture until well combined.

Step 5

Gradually fold in the all-purpose flour until just incorporated.

Step 6

Divide the batter evenly among the prepared ramekins.

Step 7

Bake for 12-14 minutes, or until the edges of the cakes are firm but the centers are still soft.

Step 8

Allow the hot cakes to cool in the ramekins for 1 minute, then cover each with an inverted small plate. Carefully turn each one over, allow it to sit for a few seconds and then remove the ramekin.

Step 9

Top each cake with a scoop of vanilla ice cream and drizzle with magic shell topping. If desired, dust with powdered sugar. Enjoy!