Preheat the oven to 425 degrees. Spray 4 (6-oz) ramekins with cooking spray or rub them down with butter. (I find that butter works best and I like to sprinkle some cocoa powder in each one to help them come out a bit easier.)

Throw your chocolate chips and your butter in a microwave safe dish and heat for 40 seconds to 1 minute on high. Stir until well combined and smooth.

Stir in the powdered sugar, stir in the whisked eggs and then add in the cocoa powder and the flour and combine well.

Divide the mixture equally between the 4 ramekins.

Place the ramekins on a baking sheet and bake for 12-14 minutes. The cakes should be firmer around the edges, but still look a little jiggly in the center. (13 minutes is perfect in my oven.)

Remove the tray from the oven and let the ramekins sit on it for 2-3 minutes.

Carefully slide a thin knife around the edges of the cakes to loosen and invert the cakes on to small serving plates. (I let them sit upside down on the plate in the ramekin for a minute before gently removing the ramekin.)

Dust with powdered sugar and serve!