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 cream and serve immediately.