Grease 2 individual ovenproof pudding basins or ramekins and sprinkle with 1 teaspoon of the sugar.
Melt together the chocolate and butter in a microwaveable bowl in a microwave on Medium, checking every minute until melted and smooth.
Whisk together the eggs and remaining sugar with a hand-held electric whisk until very thick, pale and creamy. Whisk in the melted chocolate mixture, then lightly fold in the flour.
Spoon the mixture into the prepared basins or ramekins and place on a baking sheet. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15–20 minutes until firm on the outside but still wobbly in the centre.
Turn out the puddings into 2 serving bowls and serve warm with cream and raspberries.