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Brown the butter and let it cool slightly.
Melt the chocolate and let it cool slightly.
In a medium bowl, whisk together the eggs, egg yolks, and sugar until light and fluffy.
Fold in the melted chocolate, browned butter, flour, and salt until just combined.
Grease 4 large or 6 small ramekins and dust with the cacao powder and butter mixture.
Fill the ramekins ¾ full with the batter.
Bake at 450°F for 8-10 minutes for large cakes or 6-8 minutes for small cakes, until the edges are set but the centers are still soft and gooey.
Invert the cakes onto plates and serve immediately with a scoop of Chapman's Vanilla Trilogy ice cream.