Instructions

1. 1
   Preheat oven to 425°F (218°C).
2. 2
   Butter four 6-ounce ramekins generously and dust the interiors with cocoa powder.
3. 3
   In a heatproof bowl, melt the butter and chopped chocolate together in the microwave or over a water bath until completely smooth.
4. 4
   In a medium bowl, vigorously whisk the whole eggs, egg yolks, sugar, and salt together until thick and pale yellow.
5. 5
   Whisk the melted chocolate mixture into the eggs, then gently fold in the flour until just combined.
6. 6
   Divide the rich batter evenly among the four prepared ramekins.
7. 7
   Bake for 12 to 14 minutes, or until the edges are firm but the exact centers still jiggle slightly.
8. 8
   Let cool for 1 minute, then invert onto dessert plates.