Preheat your oven to 425°F (220°C). Grease four ramekins (6 oz size) with cooking spray or butter and place them on a baking sheet for easy handling.

In a medium microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.

Add the powdered sugar to the melted chocolate and butter mixture. Stir until well combined.

Add the eggs, egg yolks, and vanilla extract to the mixture. Whisk until fully incorporated and smooth.

Gently fold in the all-purpose flour and salt until just combined. Be careful not to overmix.

Stir in the maple syrup until evenly distributed throughout the batter.

Gently fold in the crushed pecans, reserving a few for garnish if desired.

Divide the batter evenly among the prepared ramekins, filling each about ¾ full.

Place the baking sheet with the filled ramekins in the preheated oven. Bake for 12-14 minutes, or until the edges are firm but the center is still soft. The tops should appear set and glossy.

Remove the ramekins from the oven and let them cool for about 1 minute. Carefully run a knife around the edges to loosen the cakes.

Invert each ramekin onto a plate. Gently lift the ramekin to release the lava cake. Drizzle with additional maple syrup and sprinkle with reserved crushed pecans. Serve warm with a fork.