2 large eggs
1/2 cup all purpose flour
Grease six 3/4 cup ramekins with the first amount of butter. Coat bottom and side of each ramekin with cocoa, discarding excess cocoa.
Heat second amount of butter and chocolate in small heavy saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Cool slightly.
I only had 4 ramekins, so I baked the other two in Cappacino mugs. They were about the same volume and they turned out perfect. I liked the shape of them better. Very important that you grease the dish/ramekin with lots of the butter. If you skimp, then the cocoa won't stick and you'll have trouble getting the cake out of the dish.
Important Note: If you are using this for a birthday cake, don't stick a candle into the cake and then wait for the birthday boy to arrive at the table. The candle will start to melt and the wax will get into the molten part. Don't even think of asking me how I know this...