Preheat the oven to 425 degrees. Spray two 6 oz ramekins with baking spray and put a piece of parchment paper in the bottoms. Place them on a baking sheet.

Place the butter and chocolate in a microwave safe dish and melt in the microwave for 20 seconds. Stir and heat for an additional 20 seconds. Stir and heat for 20 more seconds or until it is totally melted.

Whisk in the powdered sugar.

Add the egg and egg yolk. Mix well.

Stir in the vanilla.

Add in the flour and salt and mix until just combined.

Pour half of the batter into each ramekin.

Bake for 12-15 minutes. Remove from the oven and let stand 2 minutes. Run a knife along the edges and turn over onto a plate.

Place a scoop of ice cream and a drizzle of chocolate on each and serve warm.