I preheat the oven to 425°F (220°C). I generously grease 4 (6-oz) ramekins with butter and dust with cocoa powder to prevent sticking, tapping out excess.

In a microwave-safe bowl, I melt 4 oz chopped dark chocolate and ½ cup butter in 20-second intervals, stirring until smooth. I let it cool slightly for this Dark Chocolate Lava Cake.

I whisk 1 cup powdered sugar into the melted chocolate mixture until smooth. I add 2 eggs and 2 egg yolks one at a time, whisking well after each. I stir in 1 tsp vanilla extract, then gently fold in ¼ cup flour and a pinch of salt until just combined, avoiding overmixing.

I divide the batter evenly among the 4 ramekins, placing them on a baking sheet. I bake for 12–14 minutes, until the edges are set but the centers are soft and slightly jiggly. I check at 12 minutes to avoid overbaking.

I let the cakes rest for 1 minute, then carefully run a knife around the edges and invert onto plates. I dust with powdered sugar or cocoa powder and serve immediately for a gooey Dark Chocolate Lava Cake experience.