Melt the butter from Ingredients 1.

Break up the dark chocolate.

Cut the butter from Ingredients 2 into cubes and leave at room temperature to soften.

Fit the Whisk tool to the machine.

Brush the Dariole moulds with the first item of Ingredients 1 (butter).

Add the last item of Ingredients 1 (cocoa powder) to each side of the Dariole moulds.

Rotate the moulds to line them with cocoa powder and tap out any excess.

Place prepared moulds onto the baking tray.

Chill in the fridge until needed.

Add Ingredients 2 (chocolate, butter) into the saucepan.

Heat on a low heat until melted.

Set aside.

Add the first 2 items of Ingredients 3 (eggs, sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Max for 3 minutes.

Add the last item of Ingredients 3 (flour) into the Mixer bowl.

Mix on speed 2 for 3 minutes.

Transfer the chocolate mixture into the Mixer bowl.

Mix carefully until combined.

Pre heat the oven to 200ºC.

Retrieve the moulds from the fridge.

Pour the contents of the Mixer bowl into the moulds, leaving a 2 cm gap at the top.

Bake for 8 minutes at 200ºC.

Remove from the oven and leave to stand for 1 minute.

Invert the moulds onto a plate.

Serve.