ready in 6 h. 45 min.
Butter 4 dariole moulds and dust with cocoa powder.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly.
Whisk together the eggs, egg yolks and sugar until thick and pale.
Gradually stir in the chocolate mixture. Sift in the cocoa and fold in gently. Gtir in with the cream until well blended.
Pour into the moulds and chill for 6 hours.
Heat the oven to 200°C (180° fan) 400°F gas 6. Heat a baking tray in the oven.
Place the moulds on the baking tray and bake for 9-12 minutes, until the cake is cooked, but the centre is still liquid. Remove from the oven and cool for 1 minute.
Invert on to serving plates, sift over a little icing sugar and serve