Melt the chocolate, butter and sugar in a container on the stove in a water bath, add the scraped insides of the vanilla pod. Stir until homogeneous and let it cool. Add the eggs, whisked in advance with a fork, to the cooled chocolate mixture.
Finally, mix to homogeneity with the flour. Grease and sprinkle custard cups with flour well. Fill them with the chocolate mixture and place them in the freezer for 1 hour before baking.
Then, bake the homemade chocolate soufflé in a preheated 428°F (220 °C) oven for only 10-12 minutes maximum. You need to get a hard crust and a homogeneous liquid inside.