How to make it:
Preheat the oven to 425°F and generously butter 6 (6-7 ounce) ramekins on all sides for smaller lava cakes. Lightly dust the inside with cocoa powder and set aside. You can also cut out parchment paper to fit in the bottom for easier cake removal.

Combine the butter and chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring between each, until fully melted.

In a large mixing bowl, use an electric mixer to beat together the eggs, egg yolks, vanilla extract, and sugars until frothy, and pale in color, about 2 minutes.

Add the melted chocolate mixture to the eggs and mix to combine.

Add the cocoa powder, flour, and salt and fold until fully incorporated and no streaks of flour remain.

Divide the batter evenly between your prepared ramekins (about 3/4 full) and bake for 10-11 minutes or until the edges are fully set but the centers are still very gooey.

Allow the lava cakes to cool for a 10 minutes or so before running a butter knife along the edges and inverting the cakes onto serving plates, or serve kept inside ramekins. Add vanilla ice cream or a dusting of powdered sugar!

Best served warm.