Instructions

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 lava cakes! Lightly dust the inside with cocoa powder and set aside.
2. Combine the butter and chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring between each, until fully melted.
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.
4. Add the chocolate mixture to the eggs and mix to combine.
5. Add the cocoa powder, flour, and salt and fold until fully incorporated and no streaks of flour remain.
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.
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!