Preheat your oven to 400°F (200°C). Generously butter two 6-oz ramekins and place them on a baking sheet lined with parchment paper.

In a microwave-safe bowl, combine the chopped dark chocolate and 4 tablespoons of butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.

In a blender or food processor, combine the cottage cheese, eggs, sugar, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.

Once the chocolate has cooled slightly (about 2 minutes), add it to the cottage cheese mixture and blend until well combined.

In a small bowl, whisk together the cocoa powder and flour.

Pour half of the chocolate-cottage cheese mixture into the prepared ramekins, dividing evenly.

Gently fold the cocoa-flour mixture into the remaining chocolate batter until just combined.

Top each ramekin with the remaining chocolate batter, filling them three-quarters full.

Bake for 12–14 minutes, until the edges are set but the center still jiggles slightly when gently shaken (this is crucial for the lava effect).

Remove from the oven and let cool for 1 minute. Run a small knife around the edges and carefully invert each cake onto a serving plate.

Serve immediately while warm, allowing the molten center to flow onto the plate.