Brush six 6-ounce (180-ml) ramekins with butter and dust with flour, tapping out the excess.

Melt the chocolate and butter together in a double boiler or in short microwave pulses until smooth; let cool slightly.

In a bowl, whisk the 3 whole eggs, the 2 extra yolks, and the sugar until combined and slightly glossy.

Stir the melted chocolate into the egg mixture until uniform, then sift in the flour and fold just until combined.

Divide batter among ramekins, filling each about three-quarters full.

Bake in a preheated oven at 375°F/190°C (convection) for 8–10 minutes, until edges are set and centers still wobble.

Let cool on a rack for 2–3 minutes, invert onto serving plates, and serve immediately with cold ice cream or fresh berries.