Preheat the oven to 400 F. Spray 4 custard cups or ramekins liberally with non-stick spray and place on a baking sheet. Note, I used two small ramekins and one larger one, but I wouldn’t recommend that because the batter in the larger ramekin had trouble reaching the right consistency inside and out.

Melt the butter and chocolate in a large, microwavable bowl for 1 minute and 20 seconds. Whisk together till completely melted.

Add powdered sugar and a teaspoon of vanilla, and whisk until combined.

Add eggs and the one egg yolk with a pinch of salt, and combine this as well.

Finally, whisk in the flour.

Pour the mixture evenly into the sprayed cups or ramekins. Bake for 13-15 minutes, until the sides are firm and center is soft.

Once cooled, invert onto a plate (if it’ll let you), and serve (with ice cream, if that’s how you roll).