Thoroughly brush the insides of six 8-ounce custard cups or ramekins with melted butter. Pre-heat oven to 350 degrees.

In the top of a double boiler or medium heatproof bowl set over simmering water, melt chocolate and butter. Remove from heat.

In large bowl of electric mixer beat eggs, egg yolks and sugar for about 5 minutes or until they are pale yellow, thick and creamy.

Fold egg mixture into chocolate mixture about one third at a time. Gently fold in flour. Pour mixture into prepared cups filling about two thirds full.

Bake for 10 to 12 minutes. (The sides of the cakes should be firm but the centers will still be soft.) Remove from oven and set aside to cool for about 10 minutes before unmolding.

Serve with sweetened whipped cream or vanilla ice-cream.

This recipe yields 6 servings.

Comments: If you like chocolate you will die and go to heaven when you taste this dish for the first time. Whenever I serve it I find the room goes quiet. All you can hear are the oooohhhhs and aaaahhhhs.

Wine Recommendation: If you want a taste that will perfectly reflect the richness of the chocolate in this dessert think about serving a small glass of Godiva Chocolate liqueur. If you seek a contrast turn to Champagne, and pile decadence on top of decadence.