\nSpray 4 6-ounce ramekins with non-stick cooking spray (or melted butter) and dust with sugar (about ½ Tbsp each).\nPreheat the oven to 425 degrees.\nPlace butter and chopped chocolate in a large microwave-safe bowl. Microwave in 20 second intervals, stirring after each, until fully melted and smooth, about 1 minute total. Set aside.\nIn a small bowl, whisk together the flour, confectioners’ sugar, Belize spice and salt. In another small bowl whisk together eggs and egg yolks until combined. Add the flour and egg mixtures to the bowl of chocolate. Fold everything together using a rubber spatula until well combined and smooth. (The batter should be thick). \nSpoon chocolate batter evenly into each prepared ramekin.\nBake for 12-14 minutes until the sides appear solid and firm. (The tops will should still look soft). \nAllow to cool slightly for about 1 minute. Using a kitchen towel, carefully invert the cakes onto plates and shake to release (be careful, your ramekins will be hot). Dust with confectioners’ sugar and top with vanilla ice cream or whipped cream and fresh berries. Serve warm.