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1. Preheat oven to 180c/350F/Gas Mark 4 2. Melt the butter in a bowl and add the chocolate. Beat in the chestnut puree. 3. Whisk the whole eggs, yolks and sugar in a large bowl with an electric whisk until thick and creamy. 4. Fold in the chocolate/chestnut mixture and sieve in the flour. 5. Grease the ramekins or mini pudding moulds and dust with cocoa powder. 6. Divide the mixture between the ramekins and cook for 8 or 9 mins. 7. Serve dusted with more cocoa power and double cream.
