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1
Preheat the oven to 325u00b0F.
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2
Spray ramekins thoroughly with nonstick cooking spray.
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3
Place the chopped chocolate and butter in a large microwave-safe mixing bowl. Microwave on high in 30-second increments, stirring between each, until the chocolate is fully melted and smooth. Allow the mixture to cool at room temperature for at least 5 minutes.
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4
Add the sugar, eggs, egg yolks, and vanilla extract to the chocolate mixture. Whisk gently until the eggs are fully combined and the mixture is smooth. Sift the flour and salt into the bowl, and continue whisking until just combined.
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5
Arrange the ramekins of a baking sheet and divide the batter evenly between the ramekins. Transfer the baking sheet of cakes to the middle rack of the preheated oven.
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6
Bake the cakes for 11-13 minutes, until the edges are set and a slightly darker, quarter-sized wobbly spot remains in the center.
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7
Check to see that cakes are done. Remove from oven or add time as needed.
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8
Allow the cakes to cool in the ramekins for 1-2 minutes.
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9
Run a knife around the edges of each cake and invert onto serving plates. Serve immediately, while still very warm.
