How to cook
Heat a pot with water on the stove, and place a smaller pot in it (bain marie), to melt the chocolate, butter, and sugar, until they mix nicely and obtain a smooth texture.
Cool the chocolate mix for a few minutes, but not completely. Beat the eggs and add them gradually to the mix until they incorporate nicely.
Add the flour, and stir until you have a smooth creamy mix.
Grease the souffle bowls with butter and dust them with flour. Fill each bowl about 2/3 of it's capacity.
Remove them from the bowls carefuly.
Serve hot, sift some cocoa powder on top and garnish with ice cream.