TIP: While we haven't made this one dairy free, it is possible to make it dairy free too using dairy free spread and dairy free dark and white chocolate.
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Break the dark chocolate into a bowl and add the butter. Melt in the microwave, you're best putting it in for 15 seconds, stir well and repeat until completely melted. Allow to cool.
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In a mixing bowl, place the caster sugar, egg and egg yolk, whisk with an electric whisk for a minute or two, until the eggs go slightly paler and thicken.
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Whisk in the cooled chocolate and butter mix then gently fold in sifted flour.
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Grease ramekin dishes or panna cotta moulds with butter, put a tsp of cocoa powder into each, shake and roll round until the mould is coated in cocoa powder and tip any excess away.
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Pour the chocolate mix into the moulds and place in an oven preheated to gas mark 4/180c for 15 minutes, 16 minutes will give slightly less runny chocolate and more cake, anything more than 18 minutes and you won't have any molten chocolate so make sure to keep an eye on the time.
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A minute or two before removing the cakes from the oven melt the white chocolate in the microwave ready.
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Be careful as you remove from the moulds as the cake will be softer and quite weak because of the molten middle. Tip upside down and remove the mould.
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Spoon over the white chocolate gently pushing it over the edges. Serve immediately.
