Preheat the oven to 175 degrees C. Grease 6 ramekins or pudding moulds with butter. Dust each of them with flour and tap out the excess. Place all of them on a baking tray

Melt the chocolate and the butter in a bowl set over a simmering saucepan of water. Ensure that the bottom of the bowl does not touch the water and neither should any steam get into the bowl as the chocolate will seize (harden). You may also use a microwave to melt the chocolate for 20 seconds, remove, stir and pop it back into the microwave and continue till you get a smooth, lump free mixture. Remove and keep aside to cool

In another bowl whisk together the eggs, yolks and sugar till thick and pale. Add the melted and cooled chocolate mixture to this and mix till incorporated. Fold in the flour till you have a smooth batter.

Divide the mixture between the moulds and bake in the preheated oven for 10-12 minutes or till the fondants begin to pull away from the edges of the moulds. Do not over bake or the fondants will not have the molten chocolate oozing out. The tops will be springy and a few cracks may have formed. Remove and cool the fondants for about 2 minutes

Run a knife along the edges of the moulds to ease the fondants out of them. Invert on to serving plates, dust with the cocoa powder and serve immediately