Butter your silicon or ramekin moulds.
Melt the chocolate bar over a double boiler (no please dont microwave it) and once melted add the butter and melt. Cool it a bit. Meanwhile lightly beat the eggs and add the sugar. Beat for a bit, then add the melted chocolate and butter mixture and the pinch of salt. Fold in the flour carefully (to fold in means to mix in gently). Put the batter in the fridge for an hour or overnight. Heat the oven to 200 degrees for five minutes and then put the batter into the butter moulds and bake for 10 minutes till you can see the top done.
Oven temperature at 200 degrees with the timer on…. the cakes stay no longer than 10 minutes in the oven.
The results are best when the batter is kept for a day in the refrigerator making it perfect for parties and planning your meals.