Adapted from a Jean-Georges recipe
1 stick butter, plus more for ramekins
2 teaspoons flour
4 ounces semi-sweet chocolate, chopped (may substitute bittersweet if you love an intense chocolate experience)
2 egg yolks
1/4 cup sugar
Preheat oven to 450º.
Cut parchment to fit in bottom of ramekins. Butter ramekins, then place parchment in each. Butter top of parchment. Set aside.
Melt butter and chocolate gently in the microwave...stir at frequent intervals. Set aside.
In mixer, with paddle attachment, beat eggs, yolks and sugar till light and thick. You may also use a hand mixer. Add melted chocolate and mix to combine. Add flour and mix just till combined. Divide among ramekins.
Place ramekins on baking sheet, and bake till sides are set, but the middles are still soft, about 6-7 minutes (time varies with different ovens...the middle will jiggle a bit, but the edges should be firm). Invert each ramekin onto a serving plate. Wait 10 seconds before unmolding. Remove parchment. Serve immediately.