1. Preheat oven to 350º F. Using a pastry brush, completely coat the inside of 8 ramekins or custard cups with melted butter.

2. Place the chocolate and butter in the top of a double boiler and melt over simmering water, stirring frequently. Set aside to cool slightly.

3. In a medium bowl, using a hand held mixer, beat the eggs and sugar together until light and airy, or about 2 minutes. Beat in the melted chocolate mixture and flour, mixing until completely blended.

4. Pour the mixture into the prepared ramekins and bake for 10 to 12 minutes. Remove from oven and allow to cool slightly. Run a knife along the edge of the molds and turn out onto dessert plates.