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1
Preheat the oven to 425 degrees.
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2
Lightly coat six 4-inch-round x 2-inch-high molds with nonstick vegetable spray.
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3
Set aside.
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4
Combine the chocolate and butter in a stainless steel bowl set over a pan of boiling water.
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5
The bottom of the bowl should not touch the water.
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6
Heat, stirring constantly, just until the chocolate and butter has melted.
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7
Remove the mixture from the heat but keep warm.
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8
Place the eggs and egg yolks in the large bowl of an electric mixer.
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9
Begin beating the eggs and, with the motor running, add the sugar in thirds, beating to incorporate well between each addition.
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10
Continue beating on high for about 7 minutes, or until the mixture has doubled in size and is a soft pale yellow.
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11
Lower the speed of the mixer and add the almond flour in thirds, beating to incorporate well between each addition.
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12
Slowly beat the reserved melted chocolate-butter mixture into the batter, beating for 1 minute.
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13
Fill the prepared molds with the batter.
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14
Place them in the preheated oven and bake for 10 minutes, or until the top is just set with a slight crater in the center.
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15
Remove from the oven and quickly invert onto six dessert plates.
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16
Serve hot with whipped cream on the top, if desired.
