Using an electric beater, whisk the eggs and yolks with the sugar until thick and pale. Melt the chocolate and butter in a double-boiler or in a stainless steel bowl over a saucepan of boiling water, stirring constantly to prevent burning. Fold the melted chocolate mixture into the egg mixture until combined and of an even consistency. Sift the ﬂour over the mix and fold in until completely incorporated with no lumps. Transfer the mixture to a piping bag and place in the refrigerator until ﬁrm. Butter 6 baked bean cans (or dariole moulds), lightly dust with cocoa powder and place on a tray or baking paper. Once the mixture is ﬁrm, pipe into the moulds, then refrigerate until set. Preheat the oven to 185°C. Place the chocolate puddings on an oven tray and bake for 16 minutes. Remove from the oven and, very importantly, allow them to stand for 3 minutes before turning them out, to avoid cracking. Turn out the puddings onto individual plates and dust with icing sugar. SIMON SAYS: Use empty 210g baked bean cans with the top and bottom removed instead of special dariole moulds.