Heat oven to 425°F. Grease four 6-ounce ramekins; dust with cocoa.

Melt chocolate and butter together; cool 5 minutes.

Beat eggs, yolks and sugar until thick. Fold in chocolate, flour and salt.

Divide among ramekins. Bake 12–14 minutes until edges set and centers remain soft.

Rest 1 minute. Loosen edges; invert onto plates and serve immediately.