Preheat the oven to 375°F.
Melt the chocolate and butter together. I like to use a double-boiler pan but you can use the microwave (I microwave it 10 seconds at a time, stir and repeat until fully melted).
Cool for 10 minutes.
Lightly grease the ramekins or baking cups. Tip: Use the white ones as the cake gets overdone if you use clear cups.
In a mixing bowl, mix four (4) of the eggs with sugar. Whisk well.
Add the flour, and whisk well again.
Add the three (3) remaining eggs. Whisk well.
Add the egg mixture to the chocolate mixture and mix well.
Pour into the individual ramekins.
Depending on your oven: Bake for 15 to 20 minutes until just done.
If at the 15 minute mark the top is cooked and cake-like , then it is done.
The interior will be melting. Do not overcook, otherwise the inside will be too cake-like.
Sprinkle with a little powdered sugar and serve with a scoop of vanilla ice cream on the side.
Garnish the ice cream with dark chocolate shavings for that extra special touch.
Enjoy!
