Preheat oven to 450 degrees F and grease and flour six 6 oz ramekins.
Melt the butter and chocolate over a double boiler or in the microwave. Whisk until combined and smooth. Set aside.
In a large mixer bowl, beat the eggs, egg yolks, vanilla, salt and sugar at high speed with the whisk attachment until the volume triples, is light in color and it drops from the whisk in a smooth, thick stream, about 5 minutes.
Add egg mixture to chocolate and butter mixture, then sprinkle flour top and gently fold everything together.
Divide the batter evenly between the ramekins.
Bake the cakes for 7-10 minutes, or until cakes have puffed up, have a thin crust on top and jiggle slightly at the center when shaken very gently. The time can vary by oven.
Cool for 1 minute, then invert onto plate and lift off the ramekins.
Dust with powdered sugar, serve immediately with fresh strawberries or raspberries, if desired.
Nutrition
Serving Size: 1 cake
Calories: 368
Sugar: 33 g
Sodium: 126.5 mg
Fat: 23.5 g
Carbohydrates: 36.9 g
Protein: 5.8 g
Cholesterol: 184.8 mg
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