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1
Preheat oven to 375F.
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2
In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend.
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3
When fully melted, remove from stove and allow to cool.
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4
In a large mixing bowl, whisk the eggs and the yolks together.
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5
Add in the flour and sugar and mix just until well blended; you want to beat in as little air as possible.
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6
When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air.
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7
Stir in salt.
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8
Butter and flour 4 individual 1/2-cup ramekins, tapping afterward to remove excess flour.
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9
Pour the chocolate batter into the ramekins,
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10
Place ramekins in the middle rack of the oven and set timer for 9 minutes.
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11
At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a toothpick inserted in the middle comes out coated with thick liquid.
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12
Cook 1 to 2 minutes longer if necessary.
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13
Remove ramekins from the oven and let stand 1 minute.
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14
To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with the blade of a heavy knife.
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15
Serve with a spoon.
