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

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

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

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

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

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

Combine with chocolate: Add the melted chocolate into the eggs, and mix until combined.

Fold through flour: Add flour and fold through until just combined. Do not over-mix.

Fill moulds: Pour or scoop the batter into prepared moulds until it reaches 1/3 of the way up.

Drop in ganache: Place one generously-heaped teaspoon of ganache into middle of batter. Top with more batter until it reaches 1.5cm / 3/5" from the top rim. Repeat for remaining moulds.

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

Turn out: Stand for 2 minutes, then turn onto plate. Tap base then gently remove each mould.

Serve with ice-cream or cream, dusted with cocoa powder. Decorate with strawberries!