Heat oven to 450-degrees.
Put the chocolate and butter in a microwave-safe bowl and heat on low setting until melted. I cooked mine for 3 minutes on 50% heat and stirred every minute until it was melted. Set aside to cool down.
Mix the flour, sugar and eggs together in a mixer until they are a light yellow color. About 5 minutes.
Fold the melted chocolate into the egg mixture until combined.
You can refrigerate the mixture for up to a day to use it. If you do refrigerate it, be sure to let it come to room temperature before you bake.
Butter your ramekins. Then add a coating of flour or cocoa powder. This will help the cakes come out cleanly.
Pour the mixture into your ramekins. I used very large ramekins. This recipe will make enough for 6 small ramekins.
Put the ramekins in the oven and cook until they start to rise on the edges. You will want the centers to be liquid. I had to adjust the cook time down for this recipe. I think the coconut flour makes them cook more quickly than regular flour. Check them at 6 minutes. If you are using small ramekins they could be done in 6 minutes. They were done in 8 minutes using my larger ramekins.
Take them out of the oven and invert them onto serving plates right away. Serve immediately. You can top them with whipped cream and/or berries.