ready in 55 min.
Preheat the oven to 170°C (150 fan), 325°F, gas 3. Butter the dishes and dust with flour.
Melt the couverture in a bowl over a hot water bath. Allow to cool slightly, then stir in the butter. They should have a similar temperature.
Whisk the eggs and the sugar until soft and creamy, then gently stir in the chocolate butter. Sieve the flour and cacao and fold into the mixture.
Put into the dishes and place them on a deep baking tray or in a baking dish. Pour in 2-3 cm of boiling water onto the baking tray and bake in the oven for about 30 minutes.
The center of the puddings should remain soft and runny. Remove from the oven and serve warm with whipped cream.