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Spray four 6-ounce ramekins with nonstick cooking spray and dust with cocoa powder.
Preheat oven to 425°F (218°C).
Coarsely chop the chocolate. Place butter in a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.
Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl.
Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a silicone spatula or wooden spoon.
Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
Place ramekins onto a baking sheet and bake for 12–14 minutes until the sides appear solid and firm; the tops will still look soft.
Allow to cool for 1 minute, then cover each with an inverted plate and turn over.
Add toppings. Serve immediately.