Chocolate Molten Lava Cakes (Chocolate Fondant Cakes)

1. Preheat your oven to 400°F / 205°C.
2. Generously butter four, ½ cup ramekins, and dust them with cocoa powder. Set aside until needed.
3. Place the butter, chocolate, and salt in a large microwave-safe bowl.
4. Melt the ingredients in the microwave in 30 second increments, while stirring in between. This should take approximately 60 - 90 seconds. You can also melt the butter and chocolate in a double boiler.
5. Stir the sugar and vanilla into the warm butter-chocolate mixture.
6. Next, add the eggs and yolks, and whisk them in well. You should end up with a “gloopy” chocolate batter.
7. Whisk in the flour.
8. Pour the batter into the prepared ramekins. Make sure they are no more than ¾ of the way full, since they will rise as they bake. If you're not baking the cakes right away, cover the ramekins with plastic wrap and freeze / refrigerate for later. 
9. Place the ramekins on a baking tray and transfer the tray into the preheated oven. The cakes will take about 11 minutes to bake in metal ramekins. In glass / porcelain ramekins, they may take about 12 minutes. (See recipe notes below for baking times for frozen cakes.)
10. When the cakes are done, remove them from the oven, and let them rest for about 30 seconds (no more than a minute).
11. Using a towel / cloth napkin, turn the cakes out onto serving plates (be careful, as the ramekins will be very hot, and may be slippery too). Tap the top of the ramekin with a spoon to loosen the cake, and gently remove the ramekin to reveal the cake underneath. Serve immediately while the cakes are still warm. 
12. Dust the cakes with confectioner's sugar, and serve with raspberries or strawberries (or other toppings of your choice).

To make lava cakes in a cupcake pan

1. Butter and dust cocoa powder in 7 to 8 cupcake cavities. Make sure that they are well coated so that the cakes come out easily and cleanly.
2. Pour about 70 - 72 g of batter into each cavity (or until 3/4 of the way full).
3. Bake in preheated 400°F / 205°C oven for 7 - 8 minutes.
4. While the cakes are baking, get a parchment paper (to fit the half sheet baking pan), and the half sheet baking pan ready.
5. Once the cakes are baked, remove them from the oven. Place the parchment paper over the cakes, followed by the baking pan (upside down).
6. Using oven mitts, carefully flip over the cupcake tray and baking tray together. Then carefully remove the cupcake tray, and the cakes should now have been transferred onto the parchment paper.
7. Use a thin metal spatula (large angular spatula, brownie spatula, or fish spatula) and slide it under a mini lava cake and carefully lift it off the parchment paper.
8. Immediately transfer to your serving plate. Repeat with all the cakes.
9. Serve immediately while still warm.