Melt the chocolate with the butter in a bowl suspended over a pan of hot, but not boiling water. Alternatively if you're able to get a gentle heat, melt directly in a saucepan.
125 g dark chocolate, 125 g unsalted butter
Whisk the eggs with the sugar until thick and pale.
2 large eggs, 2 large egg yolks, 150 g golden caster sugar
Beat in the chocolate mixture.
Fold in the flour.
60 g plain flour (all purpose flour)
Divide the mixture between four buttered small pudding bowls or large ramekins and place in the fridge for at least an hour.
Bake at 200℃ (400℉, Gas 6) for 15 mins.
Turn out onto plates and get stuck in before they cool down too much.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.