Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until the chocolate is melted and smooth.

Let it cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls.

Preheat the oven to 200°C / 390°F (180°C fan).

Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter, then dust the insides with cocoa powder, tapping out the excess.

Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30-second bursts, stirring in between, until smooth. Allow to cool for 5 minutes.

In a separate bowl, whisk together the eggs, egg yolks, and sugar.

Add the melted chocolate mixture into the eggs and mix until combined.

Add flour and fold through until just combined. Do not overmix.

Pour or scoop the batter into prepared moulds until they are 1/3 of the way full.

Place one generously heaped teaspoon of ganache into the middle of the batter, then top with more batter until it reaches 1.5cm / ½" from the top rim. Repeat for the remaining moulds.

Place the moulds on an oven tray and bake for 20 minutes or until the pudding tops spring back when gently touched.

Let them stand for 2 minutes, then carefully turn onto a plate. Tap the base and gently remove each mould.

Serve with ice-cream or cream, dusted with cocoa powder and add strawberries or other decorations if desired.