1. Preheat oven to 375°F.

2. In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend. When fully melted, remove from stove and allow to cool.

3. In a large mixing bowl, whisk the eggs and the yolks together. Add in the flour and sugar and mix just until well blended; you want to beat in as little air as possible. When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air. Stir in salt.

4. Butter and flour 4 individual ½-cup ramekins, tapping afterward to remove excess flour. Pour the chocolate batter into the ramekins,

5. Place ramekins in the middle rack of the oven and set timer for 9 minutes. At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a toothpick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if necessary. Remove ramekins from the oven and let stand 1 minute. To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with the blade of a heavy knife. Serve with a spoon.