Preheat your oven to 400 degrees.
Grease the bottom and sides of four 6-oz. ramekins and sprinkle each with a little sugar. (This will help you remove the cakes from the ramekins and it tastes wonderful.) Place ramekins on a baking sheet and set aside.
In a medium microwave-safe bowl, microwave the cubed butter and chopped chocolate in increments of 30 seconds until melted; stir or whisk until smooth. Stir in the confectioners' sugar until smooth. Whisk in the eggs, egg yolks and vanilla. Stir in flour and salt. Mix well and then spoon the batter into the prepared ramekins.
Bake at 400° for about 12-14 minutes or until a thermometer reads 160° and the cake sides are somewhat firm and the centers are soft.
Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around the edges of the cakes to loosen. Invert the warm cakes onto serving plates. Carefully lift the ramekins off the cakes. Serve warm with whipped cream and fresh berries or dust with confectioners' sugar if desired. Enjoy!