Preheat oven to 475°F.
Butter 8 6oz. ceramic ramekins and dust with flour.
In a bowl over a double-boiler, melt butter and chocolate, set aside and let cool.
In a mixing bowl, use electric mixer to combine eggs and sugar until pail yellow batter holds shape and forms ribbon on beaters.
Blend flour into egg- sugar mixture with the mixer for 3 minutes.
Add chocolate mixture, being careful to incorporate everything; Mix for 2 more minutes. Pour about 6oz. of batter into each ramekin and refrigerate for 1 hour.
Bake ramekins on a cookie sheet at 475°F for 10-12 minutes, or until they are puffed up and don’t jiggle when moved.
Remove from oven and serve immediately.
Serve with Vanilla Ice Cream!