Pre-heat oven to 400 degrees and coat 6 ramekins (souffle dishes) with butter then sugar.
Melt the butter, chocolate and cream over low heat until the chocolate is melted and smooth. Remove the pan from the heat. Whisk in the flour and vanilla. With an electric mixer at high speed, beat the eggs, yolks, and sugar until the mixture is very thick and a pale yellow, takes about 10 minutes. Using a rubber spatula, gently fold the egg mixture into the chocolate, adding 1/3 at a time until well blended. Pour into the dishes until about ¾ full and place on a cookie sheet for easy handling. Bake for 9-10 minutes and cool for about 5 minutes **Since these are best serves fresh, only bake if you plan on eating them right away. If not, cover with wax paper and freeze. Then bake for 15-16 minutes. **Serving suggestion: sprinkle with powdered sugar or a little bit of whipped cream