Step 1

Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth.

Step 2

Let cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls. (Note 3)

Step 3

Preheat oven to 200°C / 390°F (180°C fan).

Step 4

Grease & dust moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess. (Note 4)

Step 5

Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well until smooth, then leave to cool for 5 minutes.

Step 6

Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks and sugar.

Step 7

Combine with chocolate: Add the melted chocolate into the eggs, and mix until combined.

Step 8

Fold through flour: Add flour and fold through until just combined. Do not over-mix.

Step 9

Fill moulds: Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.

Step 10

Drop in ganache: Place one heaped teaspoon of ganache into middle of batter.

Step 11

Cover with batter: Top with more batter until it reaches 1.5cm / ⅗' from the top rim. Repeat for remaining moulds.

Step 12

Bake 20 minutes: Place the moulds on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched.

Step 13

Turn out: Stand for 2 minutes, then turn onto plate. Tap base then gently remove each mould.

Step 14

Serve with ice-cream or cream, dusted with cocoa powder. Decorate with strawberries!