Step 1

Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity ovenproof dishes or pudding moulds with melted butter. Line the bases with non-stick baking paper.

Step 2

Place the chocolate and butter in a saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth.

Step 3

Use an electric beater to beat eggs, egg yolk and sugar in a bowl until thick and pale. Transfer egg mixture to a large bowl. Gradually fold in the chocolate mixture. Sift over flour and cocoa powder. Fold until just smooth.

Step 4

Spoon two-thirds of the chocolate mixture into prepared dishes. Place on a baking tray. Divide Lindt balls among the centres. Spoon remaining chocolate mixture over the top and smooth the surfaces. Bake for 15-20 minutes or until just set. Set aside for 10 minutes to cool slightly. Turn the puddings onto serving plates. Dust with extra cocoa powder. Serve with cream.