Ingredients (Makes 8)
180g dark chocolate, chopped
250g butter, chopped
1/2 cup caster sugar
1/4 cup plain flour, sifted
extra flour for dusting
cream and cocoa powder to serve
Melt chocolate and butter together. If melting on the stove stir until melted and combined. If microwaving take the mixture out every 30 seconds and stir. Allow to cool completely.
Grease eight 175ml capacity ceramic ovenproof dishes. Sprinkle the insides with flour.
Beat eggs and sugar with an electric mixer or beaters for eight to 10 minutes, or until thick and creamy. Fold in cooled chocolate mixture and then add flour. Spoon the mixture into the prepared oven dishes. Freeze for one hour.
Preheat oven to 200°C (180°C fan forced). Place dishes on a baking tray and bake for 16 minutes, or until the mixture is just set (the cakes should wobble when touched). Stand dishes for one minute, then turn onto plates. Dust with cocoa powder and serve with cream.