Step 1 Put chocolate and evaporated milk in a saucepan over a low heat. Stir until chocolate has just melted. Remove from heat and set aside to cool.

Step 2 Spray six, half-cup ramekins or small coffee cups with oil. Dust with extra flour.

Step 3 Beat eggs and sugar in a large bowl until thick and pale, and at least double in volume. Add chocolate mixture and sift in flour. Gently fold until just combined.

Step 4 Divide mixture evenly between ramekins. Refrigerate for at least 2 hours.

Step 5 When ready to eat, preheat oven to 200ºC. Bake for 10-12 minutes, until cooked at the sides but still soft in the centre. Remove from oven and set aside for a few minutes. Serve in ramekins, or run a knife around the edge and turn cakes out on to plates. Dust with icing sugar. Serve with berries and vanilla yoghurt.