Preheat oven to 350°C (180°C). Arrange 2 ramekins in a deep rectangular baking pan.

Melt chocolate and butter in a double boiler. Stir until smooth. Remove and set aside.

Place eggs and sugar in a medium sized bowl. Beat lightly until combine. Set bowl over simmering water used to melt chocolate until egg mixture is warm to the touch.

Remove from heat and beat egg mixture until light and fluffy. This will take 2 to 3 minutes.

Gently fold egg mixture into chocolate mixture. Divide batter evenly into ramekins.

Add enough hot water into baking pan to come up to half way up the sides of ramekins. Bake for about 20 minutes or until the tops lose their glossy finish.

Remove and serve warm or at room temperature with whipped cream.