Grease 6 ramekins (or 8 - 10 espresso cups) with melted butter.
Melt the chocolate and butter over low heat in a heavy based pot until velvety smooth. Allow to cool for 5 minutes.
In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale yellow in colour.
Sift the flour into the eggs and beat together. Now fold the melted chocolate into the mixture until well combined.
Pour batter evenly into the buttered ramekins. Chill for at least 30 minutes before baking.
Bake in a 200°C preheated oven for 12 - 15 minutes (depending on size of ramekins) or until the tops have formed a crust and start to come away from the sides.
Serve in immediately with whipped cream and berries of your choice.
Check out this beautiful step-by-step gallery
If you would like to turn them out of the moulds/ramekins, prepare as follows:
Butter each ramekin with upward brush strokes. Chill in the fridge for 15 minutes. Brush a second coating of melted butter dust with cocoa powder by tipping the ramekins around with some cocoa in each.
To turn out: Remove from oven and leave to sit for 1 min before turning them out. Loosen the fondants by gently moving the tops. Turn over onto a plate.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.