Ready to get started? Here’s how you can whip up this delightful dessert:

1. Preheat your oven to 425°F (220°C). Grease four ramekins with butter and place them on a baking sheet.
2. In a medium-sized microwave-safe bowl, combine the butter and chocolate. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted.
3. Stir in the powdered sugar until combined. The mixture will be thick.
4. Add in the eggs and egg yolks, mixing until the batter is smooth and glossy.
5. Mix in the vanilla extract, then gently fold in the flour and salt until just combined. Be careful not to overmix.
6. Divide the batter evenly among the prepared ramekins.
7. Bake for 12-14 minutes. You’ll know they’re ready when the edges are firm but the center remains soft.
8. Let them sit for 1 minute before inverting onto plates. Serve immediately.

From my experience, the key here is not overbaking. Keep an eye on them, and you’ll achieve that perfect molten center every time.