Step 1

Preheat oven to 220°C. Place the egg yolks and egg in a medium saucepan. Sprinkle over the flour and stir to form a paste. Add the cream and milk, and stir until well combined. Break up the chocolate and add to the cream mixture.

Step 2

Place over medium-high heat and cook, stirring, for 1-2 minutes or until chocolate melts.

Step 3

Pour chocolate mixture evenly into 150ml capacity ovenproof ramekins, cover each with foil. Place ramekins in a roasting pan. Pour enough boiling water into pan to come halfway up sides of ramekins. Bake in preheated oven for 20 minutes or until set on top, but still creamy in centre.

Step 4

Place chocolate pots on a heatproof plate and dust with cocoa powder.