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1. Preheat the Oven:
Preheat your oven to 425°F (220°C). 
2. Prepare Ramekins:
Grease four 6-ounce ramekins with butter and lightly dust with cocoa powder to prevent sticking. 
3. Melt Chocolate and Butter:
In a microwave-safe bowl, combine the chopped dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
4. Mix the Batter:
In a separate bowl, whisk together the eggs, egg yolks, and powdered sugar until well combined. 
Add the melted chocolate mixture and vanilla extract to the egg mixture, stirring until smooth. 
Gently fold in the flour and a pinch of salt until just combined. Do not overmix. 
5. Fill Ramekins:
Divide the batter evenly among the prepared ramekins. 
6. Bake:
Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft and jiggly. 
7. Cool and Serve:
Remove from the oven and let the cakes cool for 1 minute. Carefully run a knife around the edges to loosen and invert each ramekin onto a plate. 
Serve immediately with a scoop of vanilla ice cream on top and fresh berries on the side. Garnish with mint leaves if desired. 
