Preheat your oven to 425°F (220°C).

Butter two ramekins generously and lightly dust them with cocoa powder or flour. This step is important — no one wants their lava cake stuck to the dish like a bad breakup.

Place the ramekins on a baking sheet and set aside.

In a microwave-safe bowl, combine the chocolate and butter. Microwave in 20-second intervals, stirring each time, until smooth and fully melted.

You can also do this over a double boiler if you’re feeling extra, but microwave is totally fine.

Mix in the sugar

Whisk the powdered sugar into the melted chocolate mixture until smooth. It’ll look thick and glossy — that’s exactly what you want.

Add the eggs and vanilla

Whisk in the eggs, egg yolks, and vanilla extract until fully combined. The batter should be silky and rich.

At this point, you might be tempted to eat it with a spoon. I get it. Stay strong.

Gently fold in the flour and salt just until combined. Do not overmix — we want soft, tender cakes, not brownie bricks.

Divide the batter evenly between the two ramekins.

Bake for 12–14 minutes, until the edges are set but the centers are still soft. This is where the magic happens. If you overbake, you’ll still have a delicious cake… just not the lava moment.

Let the cakes cool for about 1 minute, then carefully run a knife around the edges and invert onto plates. Or serve them straight from the ramekins if you’re keeping it casual (highly recommended).