Weelicious

0 Preheat the oven to 400F. 
1 Grease the inside of 4 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.
2 Place the 1/2 cup chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth. 
3 Stir the sugar and flour into the chocolate mixture. 
4 Add in the eggs and mix until smooth. 
5 Pour the half batter into the four cups, place a few pieces of chocolate chips or chopped chocolate (this creates an extra chocolate lava explosion!) and then fill ramekins with remaining batter. They should be about 3/4 full. Place the baking ramekins on a baking sheet. 
6 Bake for 14-16 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2-3 minutes in the ramekins.
8 Using a small knife, gently loosen the edges of the cakes from the ramekins. Invert onto a plate, tapping gently to release the cakes. Serve the cakes warm, with a scoop of vanilla ice cream, a drizzle of chocolate sauce or whipped cream on top, if desired.