PREHEAT oven to 425 degrees. Grease six (6 ounce) custard cups.
Melt chocolate and butter together in the microwave or in a double
boiler. Add the flour and sugar to the melted mixture. Stir in the
eggs and the egg yolks until smooth. Then add the vanilla.
Divide the batter evenly among the custard cups (or ramekins).
Bake for 14 minutes. The edges will be firm but the center is gooey.
Just run a knife around the edges to loosen and invert onto dessert
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