These individual chocolate puddings have a melty white chocolate centre but would work equally well with milk, dark or praline truffles instead.
Heat the oven to 200°C/180°C fan/400°F/Gas 6. Dust the insides of the greased moulds with the cocoa powder, tapping out any excess. Place the dusted moulds in the freezer while you make the batter.
Melt the dark chocolate and butter together in a bowl set over a pan of barely simmering water. Stir to combine, then remove the bowl from the heat and leave the chocolate mixture to cool.
Whisk the eggs, egg yolks and caster sugar together in a large bowl, until thick and mousse-like.
Carefully fold the cooled, melted chocolate mixture into the egg and sugar mixture. Then, sift the flour over the top and fold it in using a spoon, taking care not to knock the air out of the mixture.
Divide two-thirds of the mixture equally between the four prepared moulds (it will fill them about halfway). Place a white chocolate truffle into the middle of the batter in each mould and spoon over equal amounts of the remaining batter to cover.
Place the puddings on a baking tray into the oven. Bake them for 10 minutes, until the puddings are risen but not cracked. They should still have a slight wobble. Turn out the puddings and serve immediately.