* Preheat oven to 180C. Brush a 2 litre (8 cup) round ovenproof dish with the melted butter to grease....dust the inside of the dish with flour...tap out the excess.
* Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. You can also microwave the chocoalte and butter if you prefer...just be sure to keep stirring the mixture. Once the mixture is smooth, stir in 115 grams of the sugar and the egg yolks.......then add the flour.
* Using an electric mixer/beater, whisk the egg whites in a medium bowl (ensure the bowl is dry or the egg mixture will flop)....once soft peaks form, add the remaining sugar and whisk once again.
* Using a large metal spoon (wooden spoons tend to hold moisture and I don't recommend them for chocolate cooking) fold in 1/3rd of the egg whites until just combined....then fold in the rest being careful not to over mix.
* Spoon the mixture into the prepared dish and bake in a preheated oven for 50 - 55 minutes or until crumbs cling to a skewer inserted in the centre of the pudding. Set aside for 5 minutes before serving warm with the cream, ice-cream OR BOTH!
