Preheat the oven to 450F.
Coat the isnide of the 8oz ramekins with butter and a fine dusting of flour.
Melt the chocolate and butter until smooth (in the microwave stirring 1 minute at a time). Stir well to combine well.
In a stand mixer fitted with a whisk, mix the eggs, yolks, sugar, and salt, on high until thickened and pale.
Fold the egg mixture into the melted chocolate.
In a separate bowl, whisk the flour together with the matcha and then fold them into the chocolate and egg mixture.
Divide the batter into the ramekins and bake for 12 minutes.
While the cakes are baking, whip the cream with the sugar and salt to medium stiff peaks in the stand mixer.
When the cakes are finished baking, let cool for 2 minutes. Then serve topped with whipped cream while the cake is still warm and soft in the center. Enjoy!