Preheat the oven to 425°F (220°C). Grease four ramekins with butter and dust with flour.

In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring until melted and smooth.

Whisk in the powdered sugar until fully combined. Add the eggs, egg yolks, and vanilla extract, whisking until smooth.

Gently fold in the flour and salt until just combined.

Divide the batter evenly among the prepared ramekins.

Place the ramekins on a baking sheet and bake for 12-14 minutes, until the edges are firm but the center is soft.

Let the cakes cool for 1 minute, then invert onto plates. Serve warm with vanilla ice cream and fresh berries.