To begin, preheat your oven to 400 degrees F and prepare your ramekins by completely buttering the sides and bottom. Next, add 1/2 teaspoon of cocoa powder to each ramekins, and move the ramekin around until the cocoa powder has completely coated the sides and bottom of the ramekin. Shake out any excess, and set aside.

Next, into a small microwave safe bowl, add your chocolate chips and 2 Tablespoons of butter. Microwave on high for 15-20 second intervals, stirring between each one, until the chocolate is fully melted and smooth. Set aside.

Next, into a separate small bowl, add your egg, egg yolk, sugar, vanilla, and salt. Using a whisk, whisk them vigorously until the eggs and sugar begin to thicken and turn pale.

Once your egg mixture is whisked, add in your chocolate and butter mixture, and stir to incorporate well.

Next, sift in your 2 Tablespoons of flour, and stir well until no lumps remain.

Once your batter has been made, evenly distribute it between the 2 ramekins. Place the ramekins onto a baking sheet and place them into the preheated oven. Bake the lava cakes for 12-14 minutes, or until the outside and top have baked, but the center is still uncooked and gooey.

Remove the cakes from the oven and allow them to cool for 2-3 minutes before running a sharp knife around the edges of the cakes, and placing a small plate individually on top of them.

To turn the cakes out, individually flip the plates so that the ramekins are now on top. If the cakes don't fall out of their ramekins immediately, give them a gentle tap on the bottom of the ramekin until they fall out. Be patient and do not force them, or the cakes may fall apart.

Once turned out on the plate, dust with powdered sugar if desired, and top with your favorite whipped topping. Serve immediately and enjoy!