• In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick - about 3 minutes.
• Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
• Butter four 10-ounce ramekins. Divide the batter among the ramekins. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
• Preheat the oven to 450 degrees. Bake the ramekins on a cookie sheet for 9-10 minutes; the center will still be quite soft, but the sides will be set.
• Top with fresh cut berries (we love strawberries and raspberries) and vanilla ice cream on the side. Serve immediately.

Notes:

• The original recipe calls for the ramekins to be inverted and the cake placed onto a place. That added an unnecessary, stressful step for me, so I've always served them directly in the ramekins.
• You can use smaller ramekins, if that's all you have. I have 7-ounce ramekins and use those sometimes - just cook them for 7-8 minutes.