Heat the oven to 400F/200C/gas mark 6. Use the extra lump of butter to smear 6 x 175ml pudding tins or dariole moulds, dust with flour and shake out the excess.
Place on a baking sheet and pop in the freezer.
Break the chocolate into a bowl that fits over a half-filled pan of simmering water without touching.
Add 150g butter, stirring occasionally as it melts.
Meanwhile, whisk the eggs and yolks with the sugar at high speed for 3-6 minutes until thick, mousse-like and twice the volume.
Gradually fold the chocolate sauce into the mousse until smooth and slackened, then sift the flour over the top and, using a metal spoon, fold through until smooth.
Pour the thick, fluffy mixture into the prepared tins.
Cover with clingfilm and chill until required.
Bake the puddings for 12 minutes until risen and set. Rest for 2 minutes, run a knife round the inside edge of the dariole and turn on to a plate. Serve with crème fraîche.
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