Spray the ramekin dishes with your nonstick cooking spray, then dust them with 2-3 teaspoons of cocoa powder.

Preheat your oven to 425°F (218°C)

Give the chocolate a rough chop. Pop your butter into a microwave-safe bowl and pile on this chopped chocolate. Stick it in the microwave and zap it in 10-second bursts until silky smooth. Set that aside for now.

Whisk confectioners' sugar, flour, and a pinch of salt in a small bowl. Then, beat the eggs and yolks in another bowl until well combined.

Now, pour all those dry ingredients and egg mixture into the melted chocolate (from Step 3).

Mix it all as gently as you can with a wooden spoon or rubber spatula until you've got a smooth, slightly thick batter. If you spot any lumps, slowly whisk them until they're gone.

Spoon this batter into each muffin tin or ramekin, then line the ramekins on a baking sheet.

Bake them in the preheated oven (15 minutes for ramekins or 12-13 minutes for muffin pans). They're ready to serve when the sides firm up while the tops stay soft and gooey.

Let them cool for a minute. Then, grab an oven mitt, carefully cover each cake with an upside-down plate, and flip them over. Your baked lava cakes should slide right out of the ramekins onto the plates.

Get creative with your favorite topping. Serve immediately while these rich cakes are still warm and gooey.