Adapted from Bon Appétit
5 tablespoons sugar, plus more for dusting ramekins
8 ounces, semi-sweet chocolate, chopped
3/4 cup butter (1 1/2 sticks), cut into chunks, plus more for greasing ramekins
3 egg yolks
1 tablespoon flour
Butter eight 3/4 cup ramekins. Sprinkle each with 1 1/2 teaspoons sugar to coat. Set aside.
Microwave chocolate and butter, stopping to stir every 30 seconds till smooth and completely melted. Set aside.
With mixer, beat eggs, yolks, sugar till thick, about 8 minutes. Fold 1/3 of warm chocolate mixture into eggs. Fold in remaining chocolate followed by the flour. Divide batter between ramekins.
Preheat oven to 425º. Place ramekins on baking sheet and bake about 13 minutes, till edges are puffed but center 1 inch is still jiggly.
Serve with ice cream or whipped cream and berries.
Note: These can be made one day ahead. Cover and chill. Bring to room temperature before baking.