5 1/2 oz Bittersweet chocolate
11 tb Unsalted butter
3    Large egg
3    Large egg yolks
6 tb Sugar
5 tb Flour

Preheat oven to 325 degrees. Butter and flour six 6-oz. custard cups.
Mix chocolate and 11 tbsp. butter in metal bowl. Set over saucepan of
simmering water; stir until smooth. Cool slightly.

Using electric mixer, beat eggs, yolks and sugar in bowl until pale
and thick, about 10 minutes. Reduce speed; gradually beat in flour.
Add chocolate mixture and continue to beat until thick and glossy,
about 5 minutes. Divide among prepared cups. Bake until cake is set
around edges but center moves slightly when cup is moved, about 12
minutes. Cool slightly. Run sharp knife around edge of cups and turn
out onto plates.

Notes: Use high quality chocolate, preferably Valrhona

Serving Ideas: Serve warm with vanilla ice cream, Chambord, etc.