First:
Preheat oven to 450o.
Butter and flour four 6-ounce pyrex custard cups.
Set the custard cups onto a cookie sheet. 
Melt together (do not boil) in a microwave, stir and set aside:
4 ounces Bittersweet Chocolate Baking Bar (Ghirardelli)
4 ounces unsalted butter (1 stick)
In a seperate bowl, beat together until fluffy (about 5 min)
2 egg yolks
2 eggs
1/4 cup white sugar
Mix the tepid chocolate mixture into the egg mixture.
Quickly add and mix
2 Tablespoons all-purpose flour.
Pour equal parts into the 4 custard cups.
Bake for 6-7 minutes.
Sides will appear cooked, center will be undercooked.
Remove from oven.
Carefully invert each one onto a plate or small bowl.
Leave them inside of the inverted custard cup for 2 minutes.
Gently and carefully remove the hot custard cups.
Before serving: Reheat in a microwave for a few seconds. Watch them and remove them from the microwave when the center area has lifted and begins running down the side.
Serve with: Two scoops of vanilla ice cream on the side, drizzle with chocolate syrup or caramel syrup (or both) over the ice cream. Why not add some CoolWhip, chopped pecans and a cherry, too?
Storage: Individually wrap these and freeze them for future use. Thaw, heat in microwave, enjoy. Note: These cakes are available in our local stores in their freezer section. They charge $10 for 2 of them.
