150 g (5 oz) butter, cubed, plus extra for greasing
25 g (1 oz) cocoa powder
200 g (7 oz) dark chocolate (at least 70 per cent cocoa solids), in pieces
2 eggs, plus 2 egg yolks
125 g (4 oz) golden caster sugar
25 g (1 oz) plain flour
crème fraîche, to serve
Grease 4 x 200 ml (7 fl oz) pudding moulds or ramekins and dust with half the cocoa powder. Place on a baking sheet.
Put the chocolate and butter in a heatproof bowl over a pan of just-simmering water. Stir occasionally until melted, smooth and glossy. Set aside to cool.
Meanwhile, beat the eggs, egg yolks and sugar in a bowl for 5 minutes until thick and foamy.
Whisk the cooled chocolate mixture into the egg mixture, then sift in the flour and remaining cocoa and fold in.
Divide the mixture between the moulds or ramekins. Bake the puddings in a preheated oven, 180°C (350°F), Gas Mark 4, for 14–16 minutes, or until the outsides are set but the insides are still soft. Hold each mould with a cloth, then carefully run a sharp knife around each pudding and invert on to a warmed plate. Alternatively, serve in the ramekins if using. Accompany with a scoop of cold crème fraîche.