Preheat oven to 350.

Spray 6 4-ounce oval molds with a vegetable-oil cooking spray.

In a medium stainless-steel bowl, combine the chocolate and butter. Place the bowl over a saucepan of barely simmering water and cook until the mixture is melted. Mix and set off to side and let cool slightly.

In a separate bowl mix eggs, egg yolks and sugar with a handheld mixer on high. You want the volume to triple in size.

Fold the Chocolate mixture and egg mixture together until blended.

Equally divide the mixture in the molds.

Place molds on baking sheet and bake for 15 minutes, or until just set in the center. Transfer molds to wire wrack to allow to cool, and then refrigerate and chill for at least 1 hour before serving