Grease dariole moulds liberally with softened butter and dust with cocoa powder. Place in the fridge to chill.
Melt the chocolate and butter over a bain-marie.
Allow to mix thoroughly.
Whisk the eggs, egg yolks and caster sugar together.
When the chocolate and butter have melted, mix slowly in the egg mixture.
Fold the mealie meal or maize meal and the flour in the chocolate mixture gradually.
Fill the moulds 3/4 full with the chocolate mixture and bake at 200C/400F/Gas 6 until just firm on top approx. 7 min.
The center of the pudding should be liquid. Serve with a flavoured ice creams see separate recipes).