Preheat the oven to 180 ºC (350 ºF).
Grease an ovenproof dish or 6-8 individual ramekins (soufflé dishes).
Beat the eggs, castor sugar and cornflour until light.
Heat the milk, chocolate and salt together until the chocolate has melted.
Add the egg mixture, stirring well.
Pour into the prepared dish or ramekins and place in an ovenproof dish filled halfway with boiling water.
Bake for about 25-50 minutes or until the tip of a knife comes out clean when inserted into the centre of the pudding.
Just before serving, turn the dessert out on to a plate, or the individual desserts on to side plates, and decorate with chocolate curls.
Place all the ingredients, except the cornflour, in a saucepan.
Bring to the boil and simmer for 5 minutes.
Blend the 5 - 10 ml cornflour with a little cold water and add to the sauce.
Simmer until the sauce thickens slightly, then cool.
Serve with the baked chocolate custard.