Butter and cocoa tins; then refrigerate
165 g of butter and 165 g chocolate in double broiler low heat
3 eggs yolks & 3 eggs in 85 g (3/8c) of sugar whisk until thick & foamy
Incorporate chocolate slowly.
2 Tbsp of sift flour to thicken
Pour into 6 molds. Refrigerate for 1-2 hours, but max of 24
180 fan/ 400 F for 8 mins. Smooth top, if cracks then too far