Start by greasing the ramekins with butter. Dust them lightly with cocoa powder. This helps the cakes release easily after baking and gives a nice chocolate finish on the outside.

Place chocolate and butter in a heat-safe bowl. Melt gently using a microwave or double boiler. Stir until smooth and glossy. Let it cool slightly before mixing with other ingredients.

In another bowl, add eggs, egg yolks, and sugar. Whisk until the mixture becomes pale and slightly thick. This step helps create a soft and airy texture.

Slowly pour the melted chocolate into the egg mixture. Stir gently using a spatula. Mix until smooth and fully combined. Be careful not to overmix at this stage.

Add flour, vanilla extract, and a pinch of salt. Fold gently until everything blends well. The batter should look silky and slightly thick, perfect for baking.

Divide the batter evenly into the prepared ramekins. Fill them about three-quarters full. Place them on a baking tray for easy handling and even cooking.

Preheat your oven to 200°C. Bake the cakes for 10 to 12 minutes. The edges should be firm, while the center remains soft and slightly jiggly.

Remove from the oven and let them rest for one minute. Carefully turn each cake onto a plate. Serve warm so the chocolate center stays gooey and delicious.