Preheat your oven to 425°F (220°C).
Grease four ramekins or disposable aluminum foil pans with butter and lightly dust with flour.
In a medium saucepan, melt the butter and chocolate over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the eggs, egg yolks, and sugar until thick and pale.
Gently fold the melted chocolate mixture into the egg mixture.
Add the flour, salt, and vanilla extract, and stir until just combined.
Divide the batter evenly among the prepared ramekins or pans.
Place the ramekins on a baking sheet and bake for 12-14 minutes, until the edges are firm but the center is still soft.
Remove from the oven and let them sit for 1 minute before inverting onto plates.
Serve immediately with your choice of accompaniments.
Variations & Tips
For a richer flavor, try adding a tablespoon of espresso powder to the batter. You can also experiment with different types of chocolate, such as milk or white chocolate, for a unique twist. If you prefer a more intense chocolate flavor, consider adding a pinch of cayenne pepper or cinnamon. For a nutty variation, sprinkle chopped hazelnuts or almonds on top before baking. To make it gluten-free, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
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