Preheat oven to 325 degrees. Butter and flour six 6-oz. Custard cups. Mix chocolate and 11 tbsp. Butter in metal bowl. Set over saucepan of simmering water; stir until smooth. Cool slightly.

Using electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10 minutes. Reduce speed; gradually beat in flour.

Add chocolate mixture and continue to beat until thick and glossy, about 5 minutes. Divide among prepared cups. Bake until cake is set around edges but center moves slightly when cup is moved, about 12 minutes. Cool slightly. Run sharp knife around edge of cups and turn out onto plates.

Serving Ideas: Serve warm with vanilla ice cream, Chambord, etc.