Preheat the oven to 180 °C. Grease 6-8 ovenproof
espresso cups. Melt the chocolate and Stork Bake
over low heat or in the microwave oven at 50 per
cent power. Leave to cool slightly.
Whisk together the eggs, egg yolks and sugar for
about 10 minutes or until thick and pale yellow.
Beat in the chocolate mixture. Sift the flour on
top and fold it in carefully. Fill each cup to
three-quarters with the batter and bake for 10-15
minutes or ¬until the puddings are just firm to
the touch. Decorate each with 5 ml (1 t) whipped
and serve immediately.