- Preheat the oven to 450. Butter and lightly flour four 6-oz. ramekins. Tap out the excess flour and set the ramekins on a baking sheet.
- In a double boiler over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs and egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool for about one minute and then cover each with a dessert plate. Carefully turn each one over, let stand for 10 seconds, then unmold. Serve immediately.
**Even more decadent when served with a dollop of whipped cream, a scoop of vanilla ice cream, or, for a special twist, a small scoop of coconut, raspberry or mango sorbet.