Preheat your oven to 425°F (220°C) and grease your ramekins.

In a microwave-safe bowl, combine the unsalted butter and semisweet chocolate chips. Heat in 30-second intervals, stirring in between until smooth.

In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar. Incorporate the melted chocolate mixture until well combined.

Gently fold in the flour and salt, being careful not to overmix.

Pour the batter into the greased ramekins, filling them about three-quarters full.

Place the ramekins on a baking tray and bake for about 12-14 minutes, until edges are firm and centers are soft.

Let the cakes rest for one minute before carefully inverting them onto dessert plates.

Dust with powdered sugar and serve with a scoop of vanilla ice cream.