1. Preheat your oven to 425°F (220°C). Grease four ramekins with butter and place them on a baking sheet.
2. In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring in between, until smooth.
3. In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until the mixture becomes thick and pale.
4. Gently fold the chocolate mixture into the egg mixture, ensuring everything is well combined.
5. Sift in the flour and salt, folding gently until just combined. Overmixing can affect the texture, so be gentle!
6. Divide the batter evenly among the prepared ramekins.
7. Bake for 12-14 minutes, until the edges are firm but the center remains soft. The cakes will continue to cook slightly once removed from the oven.
8. Let them cool for 1 minute, then run a knife around the edges to loosen. Invert onto plates and serve immediately.

One of my fondest memories is sharing these cakes with my siblings while reminiscing about our childhood adventures. There’s something about chocolate that brings people together.