Preheat oven to 450 degrees Fahrenheit. Butter and flour
4 glass custard or ceramic (4 ounce size) molds, and set aside.
You can also line the very bottom of each cup with buttered
and floured baking paper to help unmould the cakes.
Using s double boiler or carefully in the microwave,
melt the chocolate and butter together, stirring until smooth.
In a separate bowl, beat the eggs, egg yolks, and sugar
together until yellow and thickened. Cool the chocolate mixture to warm(
so as not to “cook” the eggs) and pour into the egg mixture,
beating until smooth. Stir in a flour, mix but do not over mix.
Pour the mixture evenly into the custard cups. Place
the custard cups on a baking sheet (preferably with rim) for easier baking,
and bake at 450 degrees Fahrenheit for 9-10 min., no longer.
This hot baking allows the outside stays warm, and you
need it hot enough so the eggs are cooked.
Remove from oven, but let cool a few min., then invert
onto a plate to unmold. (Run a knife around the edge if it doesn’t