Preheat oven to 180°C.
Lightly grease six ramekin moulds with butter. Place chocolate and butter in a bowl over a pot of simmering water. When melted, remove from heat and stir until smooth. Set aside to cool. In a separate bowl, beat eggs, yolks and sugar with an electric beater until pale and thick. Pour in slightly cooled chocolate mixture. With a large metal spoon, carefully fold in flour until well combined. Divide mixture among ramekins and bake for ten minutes. Remove from oven and allow to stand for one to two minutes before turning out of ramekins.
Serve with melted chocolate and vanilla bean ice-cream.
200g good quality couverture chocolate
140g unsalted butter
3 egg yolks
100g caster sugar
100g plain flour, sifted
vanilla ice-cream, to serve