1. Grease the insides of 6 dariole molds 6d x 6w x 5.5h cm (photo above) or 4-6 ceramic ramekins (photo below) with melted butter.
   (see photos) then dust with cocoa using a tea strainer or sieve. Chill until required.
2. Bring a large saucepan half full of water to the boil, then place a stainless steel bowl with the chocolate and butter over the pan with water. Remove bowl and allow to cool slightly.
3. Whisk the eggs and sugar together until pale, creamy and fluffy, then slowly add to the cooled chocolate butter mix.
4. Fold in the Add the flour, cocoa and baking powder and continue to fold until nice and even.
5. Divide the mixture between the prepared ramekins or dariole, leaving 1-2 cm below the rim to allow for rising. Cover with cling wrap, then chill for at least 60 minutes, preferably overnight. You can prepare 2 days in advance, prior to cooking.

To cook

1. Preheat the oven to 175 C.
2. Transfer the cold moulds from the fridge to the oven on a tray and bake for 12-17 minutes (depending on your oven) until the tops begin to crack.
3. If you have an extra one, slice it open after around 12 minutes to ensure that you have the right gooey consistency, if not bake a further 1-3 minutes.
4. Run the tip of a knife round the edge of the dariole mould, if using, to release, then invert onto a serving plate (give it a tap with a knife if it resists), or serve straight from the ceramic ramekin. Dust with icing sugar.
5. Toss fresh berries in lime juice and serve with warm fondants.