4 ounces bittersweet chocolate, coarsely chopped
8 tablespoons (1 stick) unsalted butter, cut into chunks, plus 2 to 3 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
2 tablespoons plus 2 teaspoons sugar
5 tablespoons all-purpose flour
1. Melt the chocolate and the 8 tablespoons butter in the top of a double boiler or in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth. Remove from the heat.
2. Whisk together the eggs, egg yolks, and sugar in a large bowl until well mixed. Whisk in the melted chocolate and butter. Sift the flour over the top and fold it in.
3. Melt 1 tablespoon butter over low heat in a large nonstick sauté pan. Drop a heaping tablespoon of batter into the pan and cook for 2 minutes, then turn and cook on the other side. Transfer the pancake to a plate. Repeat with remaining batter, adding more butter to the pan as necessary.
You may make the pancakes in advance, reheat in a 350 degrees F oven until heated through.