PREPARE THE BAKING DISHES

1. Preheat the oven to 425°F.
2. Grease four 6-oz ceramic ramekins with butter and dust with cocoa powder, tapping out any excess.
3. Place the ramekins on a baking sheet. Set aside.

MAKE THE CAKE BATTER

1. Roughly chop or break apart the chocolate bars and place in a heat safe bowl along with the cubed butter.
2. Melt the chocolate and butter on the stove over a double boiler, stirring frequently. This can also be done in the microwave by microwaving the chocolate and butter in 15 second increments, stirring in between until the mixture is fully melted and smooth.
3. Remove from the heat and stir in the espresso powder.
4. In a separate mixing bowl, vigorously whisk together the eggs, egg yolks, sugar, and salt for 2-3 minutes until smooth, creamy, and slightly thickened.
5. Pour the melted chocolate mixture into the bowl and gently whisk to combine.
6. Add the flour and gently fold together until no flour streaks remain.

BAKE THE CAKES

1. Spoon the cake batter into the prepared ramekins (filling about 2/3-3/4 full).
2. Bake on the center rack of the oven for 10-13 minutes. The edges should be set and the center will still be a little soft and underdone. The middle will jiggle slightly when tapped.
3. Remove from the oven and allow the cakes to cool for 2-3 minutes and then invert the cakes onto individual plates to serve.
4. Dust each cake with cocoa powder and serve with strawberry ice cream and fresh strawberries. The cakes are best enjoyed immediately while the center is warm and molten!