1. Preheat the oven to 425°F and grease a 6-cavity skull silicone mold well with butter or nonstick spray.

2. Lightly dust the mold with cocoa powder if needed, then place it on a baking sheet.

3. Melt the dark chocolate and butter together in a heat-safe bowl until smooth.

4. Let the chocolate mixture cool for 2 to 3 minutes.

5. In a separate bowl, whisk the eggs, egg yolks, and sugar until smooth and slightly lighter in color.

6. Slowly whisk the melted chocolate mixture into the egg mixture.

7. Stir in the vanilla extract.

8. Fold in the flour, cocoa powder, and salt just until no dry streaks remain.

9. Divide the batter evenly among the skull mold cavities.

10. Bake for 9 to 11 minutes, until the edges are set but the centers are still soft.

11. Rest the cakes for 2 minutes after baking.

12. Carefully unmold onto plates.

13. Dust with powdered sugar and serve warm with whipped cream and fresh berries.