Ingredients

• 4 ounce unsalted butter
• 4 ounce dark chocolate, chopped
• 2 eggs
• 2 egg yolks
• 0.25 cup granulated sugar
• 2 tablespoon all-purpose flour
• 0.063 teaspoon sea salt
• 1 teaspoon vanilla extract
• 2 tablespoon unsalted butter for greasing
• 2 tablespoon cocoa powder for dusting
• 6 ounce dark chocolate for sauce, chopped
• 0.5 cup heavy cream
• 0.25 cup whole milk
• 1 tablespoon unsalted butter for sauce
• 0.25 teaspoon sea salt for sauce
• 2 tablespoon powdered sugar

Steps

1. Preheat the oven to 425°F. Place the oven rack in the center position.
2. Brush the inside of four 6-ounce ramekins generously with softened butter, then dust evenly with cocoa powder, tapping out excess. Place ramekins on a baking sheet.
3. Combine 4 ounces chopped dark chocolate and 4 ounces butter in a medium heatproof bowl.
4. Place the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and stir until the chocolate and butter are completely melted and smooth. Remove from heat and let cool for 2 minutes.
5. In a separate medium bowl, whisk together the 2 whole eggs, 2 egg yolks, and 1/4 cup sugar until the mixture is pale and thick, about 2 minutes of vigorous whisking.
6. Gently fold the melted chocolate mixture into the egg mixture using a spatula, stirring until just combined.
7. Sift 2 tablespoons flour and a pinch of salt over the chocolate-egg mixture and fold gently until just combined.
8. Stir in 1 teaspoon vanilla extract.
9. Divide the batter evenly among the four prepared ramekins, filling them about three-quarters full.
10. Place the baking sheet with the ramekins in the preheated oven and bake for 12 to 14 minutes, until the sides are set and firm but the center jiggles slightly when gently shaken.
11. While the cakes bake, prepare the chocolate sauce: combine 6 ounces chopped dark chocolate, 1 tablespoon butter, 1/2 cup heavy cream, and 1/4 cup whole milk in a medium saucepan over medium-low heat.
12. Stir the sauce ingredients constantly until the chocolate is melted and the sauce is smooth and glossy, about 3 to 4 minutes.
13. Remove the sauce from heat and stir in 1/4 teaspoon sea salt. Keep warm.
14. Remove the cakes from the oven when the baking time is complete. Let rest in the ramekins for 1 minute.
15. Run a thin knife around the inside edge of each ramekin to loosen the cake.
16. Place a dessert plate upside down over each ramekin and invert carefully so the cake slides onto the plate. Lift away the ramekin.
17. Dust each warm cake lightly with powdered sugar and pour 3 to 4 tablespoons of warm chocolate sauce around the base of each cake.
18. Serve immediately while the center is still warm and molten.