Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Butter the ramekins and place them on a baking tray.

2 Break up the chocolate and melt with the butter in a heatproof bowl set over a saucepan of simmering water.

3 Whisk the eggs and egg yolks with the sugar in a large bowl until the mixture is pale and fluffy. Add the egg mixture to the chocolate mixture and fold in. Sift the gluten-free flour and cocoa powder and fold them in gently with a metal spoon or spatula until it's all combined.

4 Transfer the mixture to the prepared ramekins and bake in the oven for 8-10 minutes or until risen and just firm to the touch. The outer part should be cooked and the inner part liquid.

5 Very carefully, run a knife around the inside of each mould to loosen the puddings, then gently turn them out onto individual, warmed serving plates. Dust with cocoa powder and serve immediately.