Preheat oven to 425*F.

Grease 6-8 (6oz) ramekins (oven safe dustard cups) with butter, or non-stick cooking spray. You can fill 6 dishes full, or 8 dishes 3/4 full.

Melt the chocolate and butter in the microwave, or in a double boiler.

Stir the melted chocolate and butter until smooth, then add the flour and sugar and stir just a couple times.

Add in the eggs, yolks and vanilla, and stir until incorporated and smooth.

Divide the batter as evenly as possible among the ramekins.

Bake 14 minutes if using 6 dishes, or 12 minutes if batter is divided into 8 dishes. The edges should be firm, but the center will be loose.

Allow to cool 1-2 minutes. Enjoy directly from the dish, or run a knife around the edges of the dish, and invert onto a dessert plate.

Dust with powdered sugar, or serve with whipped cream, or vanilla ice cream.