The most extraordinary gooey Chocolate Molten Lava Cakes made by preheating oven to 425°F generously buttering four 6-ounce ramekins and dusting thoroughly with cocoa powder placing on baking sheet melting 6 oz finely chopped dark chocolate and 1/2 cup cubed butter together until smooth cooling 5 minutes beating 2 room temperature eggs 2 room temperature egg yolks 1/4 cup sugar and 1 tsp vanilla on medium-high full 4 minutes until thick pale and ribbon-forming pouring cooled chocolate into egg mixture folding gently adding 2 tbsp flour and pinch salt folding just combined dividing equally among ramekins filling 3/4 full baking 425°F exactly 12 minutes for most flowing center or 13 minutes for slightly less flowing edges must appear completely set and center still jiggly do not overbake allowing to cool exactly 1 minute running thin knife around inside edge placing plate over ramekin inverting confidently in one decisive motion serving immediately with powdered sugar dusting and vanilla ice cream. A completely perfect dark chocolate butter egg yolk individual ramekin restaurant-worthy molten lava cake recipe.