Place chocolate and butter in a microwave on medium High for 1-2 mins, stirring with a metal spoon every 30 seconds or until melted and combined. Cool completely
Grease eight 175ml capacity ceramic ovenproof dishes. Sprinkle flour. Using an electric mixer beat eggs and sugar for 8-10 minutes or until thick and creamy. Fold in chocolate mixture then flour.
Spoon mixture into prepared dishes. Freeze for one hour. Preheat oven to 200c/180c fan forced. Place dishes on a baking tray. Bake for 16 minutes or until just set cakes .
Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust in cocoa powder and serve :)
- 180g dark chocolate chopped
- 250g butter chopped
- Plain flour for dusting
- 4 eggs
- 1/2 cup caster sugar
- 1/4 cup plain flour sifted
- Double cream and cocoa powder to serve