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Preheat the oven to 160°C (fan). This batter comes together quickly, so you want the oven ready.
Place the butter in a saucepan over medium heat. Cook until it melts, foams, and the milk solids turn golden brown and smell nutty. Remove from the heat immediately.
Add the chopped dark chocolate, hot coffee, ground coffee, vanilla, and flaky salt to the hot browned butter. Stir until the chocolate is fully melted and smooth. Set aside to cool slightly.
In a separate bowl, whisk the eggs, egg yolks, and caster sugar until pale and slightly thickened. This helps create structure while keeping the centre molten.
Stir the flour into the chocolate mixture until just combined. Gently fold the egg mixture into the chocolate in two additions, keeping as much air as possible.
Grease a 6" round tin and dust generously with cocoa powder, tapping out the excess.
Pour the batter into the prepared tin and bake for 18 minutes. The edges should be set, with a soft, slightly wobbly centre.
Rest for 2–3 minutes before serving. Spoon straight from the tin or carefully turn out.