Butter 8 six-ounce ceramic ramekins and dust with flour. In a bowl over a double-boiler melt the butter and chocolate, set aside and let cool. In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow butter 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 6 ounces of batter into each ramekin and refrigerate for 1 hour. In a preheated 475ºF oven, bake ramekins on a cookie sheet for 10-12 minutes or until they are puffed up and don’t jiggle when moved. Remove from oven and serve immediately. Can be served with chocolate sauce or whipped cream.