Place chocolate and butter or dairy free spread in a microwave safe bowl.
Heat on medium-low setting in 30 second intervals, mixing after each zap until the chocolate and butter are melted and blended together.
Set aside to cool slightly.
In the meantime, place eggs, egg yolks and sugar into a bowl of an electric mixer.
Beat on medium-high speed until the mixture is pale (3-5 minutes), roughly doubled in size and a line drawn in the batter leaves a trail.
Change the setting to low, add flour and increase speed to medium to incorporate the flour (30 seconds).
Add melted chocolate and butter, a quarter at a time and continue beating until the mixture is smooth and well combined.
Divide mixture between 4 ramekins.
You can now make the choice of whether to bake now, bake later or freeze.
If saving for later, cover ramekins tightly with cling film and chill in the fridge first before freezing.