Preheat the oven to 425 degrees F.
Butter 2 (8-ounce) ovenproof ramekins, and then dust them with cocoa powder
, shaking off any excess.
the chocolate and butter together in a bowl over a pan of gently simmering water. While the chocolate is melting, use an electric whisk
or a hand held mixer
to beat together the eggs
until pale and thick. Pour the melted chocolate into the egg mixture and gently fold in the flour. Spoon the pudding
into the ramekins and bake for 10 minutes.
Serve the puddings in either the ramekins or turned out onto serving plates. Dust
the puddings with cocoa powder and garnish
with a dollop
of creme fraiche.