First in a series of decadent chocolate desserts

These are the very quick and easy flour-light chocolate cakes we made when coworkers and I escaped the Las Vegas Strip during the annual company trip and went out to the Cordon Bleu cooking school for the day. Incidentally, they are a lot like the cakes I had made only a week earlier to impress my four- and seven-year-old cousins. (It worked.) Here's the recipe:

Chocolate lava cakes

9 oz semi-sweet baking chocolate (70% dark chocolate)
9 oz. butter (diced, room temperature)
4 eggs
6 oz. granulated sugar
4 oz. flour

2 oz. butter for ramekins

Preheat oven to 350 degrees.
Melt chocolate on low flame in a double boiler.
Stir in diced butter until it melts.
In another bowl, beat eggs and sugar until the mixture starts to whiten.
Stir in melted chocolate and then the flour.
Butter 6 individual (may make a little more, depending on ramekin size), and pour in chocolate batter.
Cook for about 12 minutes.