#1 Preheat oven to 450°. Butter and lightly flour four 6-ounce ramekins, dumping out any excess flour #2 Over a double boiler, place chocolate chips and butter into a medium size heatproof bowl and melt to combine, about 15 minutes. Remove from heat and set aside #3 In the bowl of a stand mixer, beat eggs, egg yolks, sugar and salt until thickened and slightly pale, about 3-4 minutes #4 Fold the melted chocolate and flour mixture into the egg mixture until combined #5 Pour ½ cup of batter into each of the prepared ramekins and gently smooth out the top. Place filled ramekins on a baking sheet and bake until the tops of the cakes are just set, about 8-10 minutes #6 Remove the cakes from the oven and allow to cool on the baking sheet for 1-2 minutes. Using a small plate, cover each ramekin one at a time and carefully turn over. Allow the ramekin to sit upside down on the plate for 10-15 seconds before lifting the ramekin to unmold the cake #7 Top the lava cake with powdered sugar and a generous scoop of Stoneridge Creamery Butter Pecan Ice Cream.