Method

Melt the dark chocolate, cream and butter in a bain marie till fully melted.

In a separate bowl, whisk the eggs and sugar together until just combined.

Take the chocolate mixture off the heat then add in the sugar and egg mixture.

Next, add the sifted flour and cornstarch, continue to whisk till all is incorporated.

Spoon the chocolate batter into lightly buttered and floured aluminium moulds.

Freeze the batter before baking. Preheat the oven to 200C then bake the frozen batter for 8-10 minutes, depending on the size of the mould.

After baking, check the center with a toothpick to ensure the center is still runny and warm then immediately over turn onto a plate.