Preheat your oven to 425°F (220°C) and grease your ramekins generously.

In a microwave-safe bowl, melt together the dark chocolate and butter until smooth, stirring every 30 seconds to avoid burning.

Whisk in the sugar until well combined and shiny, then add the eggs one at a time, blending thoroughly after each addition.

Fold in the flour gently to ensure a soft batter, then divide it evenly among your prepared ramekins.

Bake for 12-14 minutes, just until the edges are firm but the center remains jiggly.

Allow to cool for 1 minute before carefully inverting onto plates.