Preheat the oven to 425 degrees F. Spray and sugar six 4-ounce ramekins and place on a sheet tray.
Combine the chocolate and butter over a double boiler and melt completely. Remove from the heat and set aside.
In a mixing bowl, combine the sugar, vanilla, salt, whole eggs and egg yolks. Whisk until the mixture is pale yellow and thickened. Whisk in the flour until smooth. Add the chocolate mixture and stir gently until combined.
Divide the mixture among the ramekins. Bake until the edges are set but the centers are still soft when pressed, 12 to 15 minutes.
For the strawberry sauce: Add the strawberries, pomegranate juice and sugar to a saucepan over medium heat. Bring to a gentle boil and stir to dissolve the sugar. Pour into a blender and add the lemon juice. Puree until completely smooth, then pour into a small saucepan and keep warm. Reduce slightly if preferred.
For the white chocolate skull: Place the chocolate chips and coconut oil into a mixing bowl set over a double boiler. Melt the chocolate completely, then remove from the heat and let stand for 5 minutes, allowing the chocolate to thicken.
Fill 6 large (4 3/8-by-5 1/4-by-2 1/2-inch) skull chocolate molds (face only) with the white chocolate mixture, then turn to coat completely. Invert briefly if needed to drain out excess chocolate. Refrigerate for at least 15 minutes, allowing the chocolate to completely harden.
To serve: Loosen the edges of the cakes with an offset spatula and invert onto serving plates. Place a skull face on top of each, covering the cake.
Heat the strawberry sauce until gently boiling. Pour over the skulls, melting them over the cakes. Serve.