Preheat the oven to 160C. Grease and line a muffin tray with 6 paper holders.
Melt the dark chocolate and butter together in a bowl set over simmering water.
Beat the eggs and the sugar together until light and fluffy.
Fold in the egg mixture the melted chocolate
then, continue with the sieved flour. Do not over mix as the air will be knocked out of the mixture.
Pour the mixture in the prepared paper holders.
Add the eater egg.
Place in the oven and bake for 12-15 minutes until the centre of the cake feels firm on the surface but with an element of wobble underneath.
If you leave them longer, ( like we did, they will be more cooked but still tasty to eat !)
Remove from the oven and allow the cake to cool slightly before serving.
Enjoy within 2 -3 days.