200 g (7 oz) unsalted butter, plus extra for greasing
225 g (7 1/2 oz) plain dark chocolate, broken into small pieces
50 g (2 oz) plain flour, plus extra for dusting
3 large eggs, plus 2 large egg yolks
75 g (3 oz) soft light brown sugar
6 dessertspoons dulce de leche or thick caramel sauce
ice cream, to serve
Place the butter and chocolate in a small saucepan over a low heat and warm until just melted. Stir gently, then set aside.
Meanwhile, grease 6 x 200 ml (7 fl oz) freezer-proof and heatproof ramekins or metal pudding moulds with butter and dust lightly with flour, then place on a baking sheet.
Place the eggs plus egg yolks and sugar in a large bowl and beat with a hand-held electric whisk until thick and creamy. Fold in the flour and melted chocolate.
Spoon the mixture into the prepared dishes and dollop 1 spoonful of the dulce de leche or caramel sauce into the centre of each one, then cover with a little of the chocolate mixture. Place in the freezer for 8–10 minutes.
Remove from the freezer and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–14 minutes until almost firm but still with a slight wobble in the centre. Leave to cool in the dishes for 2 minutes, then invert on to serving dishes and serve each with a scoop of ice cream.