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In a large bowl, whisk together the eggs, egg yolks and sugar until well mixed.Whisk in the melted chocolate and butter.
Sift the cake flour over the top and fold it in.. Divide the batter among the ramekins, filling them no more than three quarters full.Arrange them on a baking sheet and bake for 5 to 6 minutes.Turn the baking sheet around and bake for another 4 to 6 minutes, just until the edges of the cakes look set and have pulled slightly away from the sides of the ramekins but the centers are still slightly liquid; do not overbake..
Turn each cake out on a plate and serve immediately.. Notes.Use high-quality bittersweet chocolate for this recipe, such as Valhrona or Callebaut, available at specialty shops, or Lindt, which can be found in most supermarkets..
The batter can be prepared ahead and the unbaked cakes frozen, well wrapped, for a few hours, or as long as overnight.
Bake the frozen cakes for 9 minutes, turn the baking sheet around, and bake for another 9 minutes or until the edges of the cakes look set and have pulled slightly away from the sides of the ramekins but the centers are still slightly liquid; do not overbake..Combine the cream, chicken stock, butter and 1 1/2 cups of the pear cooking liquid in a saucepan.
Bring to a simmer and simmer for 45 minutes to 1 hour, until the liquid is reduced by half..Meanwhile, put the potatoes in a small saucepan, add salted water to cover, and bring to a boil.
Reduce the heat slightly and cook the potatoes for 18 to 20 minutes, until just tender.Drain and let cool slightly, then peel and cut into 1/4-inch thick rounds..