Step 1

Grease six 180ml (3/4-cup) ramekins and line the bases with baking paper.

Step 2

In a stand mixer fitted with the whisk attachment, whisk eggs, egg yolks and sugar for 7 minutes or until light and fluffy and egg mixture is able to hold a figure-eight shape on its surface.

Step 3

Fill a saucepan one-third full with water and bring to a gentle simmer. Place the chocolate and butter in a medium heatproof bowl, place over pan and stir until chocolate is melted (don’t let the bowl touch the water). Remove from heat.

Step 4

Fold one-third egg mixture through chocolate mixture. Repeat this twice more, then fold through flour and toasted wattleseed. Pour cake mixture among prepared ramekins until just under the level of the mould. Freeze for 1-2 hours or until very chilled.

Step 5

Preheat oven to 180°C. Grease a baking tray and line with baking paper. Place ramekins on prepared tray and bake for 22 minutes to partially cook through. Remove from oven and stand for 2 minutes. While cakes are baking, spread sour cream on bases of serving plates.

Step 6

Working quickly, run a palette knife around edge of each cake, invert onto a small plate and carefully transfer, base-side down, to a serving plate. Sprinkle with extra coarsely ground wattleseed and serve immediately.