Warm Chocolate Soufflé Cake

3/4 cup of butter (1 1/2 sticks), cut up
8 ounces of semisweet chocolate, cut up
1 cup of sugar
6 large eggs, separated
2 tablespoons of all purpose flour, sifted

Preheat oven to 350ºF. In a 4 quart saucepan, melt the butter,
chocolate, and sugar over low heat. Cool. Grease ten 6 ounce ramekins,
dust with flour. In a small bowl, with mixer at high speed, beat the
egg yolks for 3 minutes or until thick. In a large bowl, with mixer at
high speed, beat the egg whites until stiff. Whisk yolks into
chocolate mixture, fold in whites and flour. Place ramekins in
roasting pan. Spoon the batter into ramekins. Pour boiling water into
pan to come halfway up sides of ramekins. Bake for 40 minutes or until
the knife inserted near the center comes out clean. Invert to serve.