Preheat oven to 450°F. Butter and flour 4 (4 oz.) ramekins or custard cups. In the top 1/2 of a double boiler set over simmering water, heat the butter and chocolate until chocolate is almost melted.
Beat the eggs and egg yolks together until light colored and thick. Beat together the butter and chocolate. While beating slowly pour the chocolate mixture into the egg mixture and quickly add the flour and mix until combined. Divide batter between 4 moulds.
Bake for 6 to 7 minutes. The centers of the cake will still be quite soft. Invert on individual serving plates, let stand for 15 seconds, then unmold. Serve immediately with whipped cream.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.