Preheat your oven to 425°F (220°C) and butter four ramekins, dusting them with cocoa powder.

Melt 6 ounces of dark chocolate and ½ cup of unsalted butter in a microwave-safe bowl, stirring until smooth.

Whisk together ½ cup of granulated sugar, 2 whole eggs, and 2 egg yolks until thick and pale, adding 1 teaspoon of vanilla extract.

Gently fold the melted chocolate mixture into the egg mixture, then sift in ¼ cup of all-purpose flour and a pinch of sea salt, folding until glossy.

Pour the batter into the ramekins, filling them about ¾ full to allow for rising.

Bake for approximately 12-14 minutes until the edges are firm but the center jiggles.

Cool for 1 minute, loosen the edges with a knife, then invert onto dessert plates, dust with powdered sugar and serve with ice cream and berries.