230g Whittaker's 72% Dark Ghana chocolate, chopped
230g butter, chopped
6 eggs
200g Chelsea White Sugar
60g flour
fresh fruit and ice-cream to serve (optional)

Preheat oven to 150C. Butter the ramekins.
Melt the chocolate and the butter together in the microwave.
Whisk the eggs with the sugar, either by hand or with an electric mixer. Fold in the sifted flour and the chocolate and butter mixture.
Pour the mixture into buttered ramekins and put them in the fridge to rest for 30 minutes.
Remove from the fridge and bake for 10 minutes, until the edges of the cake are set but the middle is still liquid. If you take the cakes out and the centre is too under-cooked, they will break when they are put on the plate. The under-cooked centre should be about the same size as a 50-cent coin, no bigger.
Pop the ramekins on a wire rack to cool for 10 minutes or until you can handle them and they are not too hot to eat. Run a knife round the edge of the ramekins and tip them over onto a plate.
Serve with fresh fruit and ice-cream (optional)
Enjoy!