Pre-heat oven to 450 F.

Prepare 2 – 3 ” mini cake pans by spraying them with non stick spray or rub the insides of the pans with butter and then dust with flour.

In a medium sized microwave safe bowl, melt butter for 30 seconds.

Add chocolate chips and let sit them for a minute.

Stir chocolate chips and butter together until chocolate chips are melted. *If the chocolate chips do not melt then microwave for 5 second intervals until they are all melted into the butter.

Add vanilla, sugar and salt to the butter mixture and stir.

Add egg and egg yolk and stir again.

Sprinkle flour over the top of batter and mix it in well.

Pour cake batter into prepared mini cake pans and bake for 8:30-9 minutes. In my experience 10 minutes will be too long but all ovens vary slightly. If you are at a lower elevation you may only need to cook for 8 minutes. The sides will feel like they are starting to set but the middle will feel giggly.

Remove from the oven and let cakes cool for 1-2 minutes before gently running a butter knife along the sides of the cake pan to loosen it for easy cake removal.

For easiest removal, place serving plate on top of cake pan and holding the serving plate with one hand and lifting the cake pan with the other hand, flip over so the cake gently falls out onto the serving plate.

Dust with powdered sugar if desired and enjoy!