Chop the chocolate and melt it with the butter in a water bath, stirring constantly. Beat the eggs into sugary foam, then add the chocolate mixture, flour and cocoa. Mix everything well.
Grease cake forms with a diameter of about 3 (8 cm). Optionally, you can sprinkle a little cocoa on the bottom and sides of the forms, before filling them with the chocolate mixture.
The cocoa makes it easier to invert the soufflés into flat dishes and serve separately. Heat the oven to 437°F (225 °C) and bake the soufflés for 10 minutes, but no longer because you don't want to bake the insides.