Instructions

1. Preheat oven to 200°C. Grease six ¾ cup capacity ramekins with melted butter and dust with flour. Shake off excess. Arrange ramekins on a baking tray and set aside.
2. Put chocolate and butter in a large heatproof bowl set over a saucepan of boiling water and stir until smooth. Set aside for 5 minutes or until cooled to room temperature.
3. Add Equal Spoonful and eggs and whisk until combined. Fold in extra flour until just combined. Spoon mixture evenly among ramekins.
4. Bake for 10 minutes or until tops are firm to touch but centre still feels soft. Whilst still hot, carefully run a knife around edge of each ramekin, then turn out onto serving plates. Serve with cream (optional).