Individual dark chocolate cakes

• 100 g dark chocolate
• 80 g butter
• 80 g

Melt the chocolate in a large heatproof bowl set over a bain-marie together with the butter and granulated sugar, stirring until the mixture is smooth, shiny and creamy.

Remove from the heat and beat in the flour, then the eggs, one at a time.

Butter and flour 4 aluminium ramekins and fill them three-quarters full with the batter. Chill in the freezer for at least 4 hours.