Preheat the oven to 230°C/450°F/Gas 8. Break the chocolate into a heatproof bowl set over a pan of simmering water. Add the butter and leave to melt.
In a separate bowl, whisk the eggs, yolks and sugar until thickened. Whisk in the melted chocolate mixture, then sieve over the flour and quickly fold in .
Divide the mixture between six buttered moulds or ramekins. Bake the pudding for 6 minutes until the outside is set but the centre is still soft.
Turn each pudding on to a plate, then gently lift off the moulds. Place a spoonful of crème fraiche on top of each pudding and dust with cocoa. Serve immediately.
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