Preheat & Prepare Ramekins: Preheat your oven to 425°F (218°C). Generously brush the bottoms and sides of four 6-ounce ceramic ramekins with softened butter. Add a spoonful of unsweetened cocoa powder to each ramekin, rotating and tapping to coat every surface evenly. Tap out any excess cocoa. (Using cocoa powder instead of flour prevents white streaks and guarantees a flawless chocolate release!)

Melt Chocolate & Butter: Place the chopped bittersweet chocolate and cubed butter into a heatproof glass bowl set over a saucepan of gently simmering water (double boiler) or microwave in 30-second increments at 50% power, stirring between intervals until silky smooth and completely melted. Let cool for 3–5 minutes.

Whisk Eggs & Sugar: In a separate mixing bowl, vigorously whisk together the whole eggs, egg yolks, powdered confectioners sugar, vanilla bean paste, and salt for 1–2 minutes until pale, slightly thickened, and glossy.

Combine & Fold Flour: Pour the melted chocolate-butter mixture into the whipped egg mixture. Whisk gently until combined. Sift the 3 tablespoons of flour over the batter and gently fold with a silicone spatula just until incorporated and velvety.

Fill Ramekins: Divide the chocolate batter evenly among the four prepared ramekins (about 3/4 full). Place the ramekins onto a sturdy rimmed baking sheet.

Bake to Molten Perfection: Bake at 425°F (218°C) for exactly 12–13 minutes. The sides should look firmly set and cake-like, while the center should still be soft and slightly jiggly to the touch.

Invert & Serve: Remove from the oven and let rest in ramekins for exactly 1 minute. Run a thin small paring knife gently around the edges. Place an inverted dessert plate over each ramekin, hold securely with a kitchen towel, and flip. Tap gently and lift the ramekin away. Dust generously with powdered sugar, add fresh raspberries and a scoop of vanilla bean ice cream, and serve immediately!