Pre-heat the oven to 230C. Grease and flour the souffle molds. Melt the chocolate and the butter on a slow fire or in the microwave at a low setting. Mix well until it's melted properly and there are no bits left. Take off the heat and let it cool down a bit. In a bowl, beat the eggs and yolks slightly. Add the icing sugar and mix well. Add the melted chocolate to this mix. Add the flour and mix well so that the mix is homogeneous. Pour mix into the molds filling 3/4 of each. Bake for 11 minutes (the exterior gets cooked but the interior should remain slightly liquid). Take them out of the oven and run a flat knife around the borders. Slightly tap the side of the molds and below to help you get them out on the plate. Accompany with a few strawberries and/or ice-cream. Pour a bit of the chocolate sauce on top. Decorate with a few mint leaves.

To make the chocolate sauce:

Dark chocolate broken into pieces

Liquid cream

Mix cream with chocolate (more cream than chocolate) and put them in the microwave. Cook for 30 seconds. Ensure they are mixed well before pouring it over the cakes.