Step 1

Preheat the oven to 425°F and generously butter 6 6-ounce ramekins on all sides for smaller lava cakes or 4 6-ounce ramekins for larger ramekins! Lightly dust the inside with cocoa powder and set aside.

Step 2

Combine the butter and chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring between each, until fully melted.

Step 3

In a stand mixer fit with the whisk attachment, beat together the eggs, egg yolks, vanilla extract, and sugars until frothy, and pale in color, about 2 minutes.

Step 4

Add the chocolate mixture to the eggs and mix to combine.

Step 5

Add the cocoa powder, flour, and salt and fold until fully incorporated and no streaks of flour remain.

Step 6

Divide the batter evenly between your prepared ramekins and bake for 10 minutes or until the edges are fully set but the centers are still very gooey.

Step 7

Allow the lava cakes to cool for a few minutes before running a butter knife along the edges and inverting the cakes onto serving plates. Serve right away with vanilla ice cream or a dusting of powdered sugar!