Butter four ceramic ramekins (or use nonstick cooking spray) and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate.
Preheat oven to 220°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, castor sugar, Society Coffee Sweetened Cappuccino sachet 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. 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. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you see they are not releasing, let them cool down completely for a few hours, run a knife along the sides and try again. You can always reheat the cakes in the microwave for NO MORE than 15 seconds.
Add toppings and serve immediately. I made a coffee-whipped mascarpone topping by whisking together 1/2 tub of mascarpone cheese with another sachet of Society Coffee Sweetened Cappuccino.
