Pre-heat oven to 180C. Melt 20 grams butter and use a pastry brush to lightly coat six 200-millilitre capacity ramekins. Start at the bottom of the ramekin and make even strokes towards the top. Pour two tablespoons of sugar into the first ramekin, turn to completely coat ramekin with sugar, then tip excess sugar into the next ramekin. Repeat until all ramekins are coated, tapping out any excess sugar from each one. Mix together remaining butter and flour to make a paste.

Bring milk and 60 grams sugar to the boil in a saucepan and pour over flour paste. Stir with a whisk until smooth and return to saucepan. Bring to the boil and cook, stirring constantly, for a few minutes. Place in a large bowl, stir through chocolate and allow to cool. Beat in yolks. Whisk whites to soft peaks.

Add remaining sugar and continue whisking to firm peaks. Fold one third through chocolate mix until completely combined. Fold through remaining whites and pour into ramekins. Bake for about 15 minutes or until risen. Serve immediately with chocolate ice-cream.