Instructions:
- Preheat oven to 200°C. Butter 4 ramekins and dust with cocoa powder.
- Melt chocolate and butter together in a double boiler. Stir until smooth. Let cool slightly.
- Whisk eggs, egg yolks and sugar together until pale and fluffy.
- Fold the chocolate mixture into the egg mixture. Gently fold in flour and salt.
- Divide batter evenly into ramekins. (Can be refrigerated up to 24h at this point.)
- Bake for 12 minutes — edges should be set but center still jiggly.
- Run a knife around the edge, invert onto a plate and serve immediately with vanilla ice cream.
