First, make the chocolate filling. Place chocolate dotties in a small bowl or jug. Heat the cream and butter together over medium heat, until butter has melted and the mixture is just below boiling point. Immediately pour over chocolate ensuring the chocolate is submerged. Set aside for several minutes to allow time for the chocolate to melt, then stir until smooth. Transfer the mixture to a small baking dish or bowl and place in the freezer for 30 - 40 minutes or refrigerate for at least 2 hours until set.

To make the chocolate cake mixture, add chocolate dotties and butter into a heatproof bowl and melt in 10 second bursts in a microwave, stirring at each interval until all melted and smooth. Set aside to cool slightly. In a large bowl, add the eggs and sugar, and beat for about two minutes, until thick and creamy. Add the melted chocolate mixture and beat until combined and thick. Add the sifted flour, baking powder and cocoa, whisk until well combined. Place in the fridge for 10 - 15 minutes, don’t miss this step as it is important for the mixture to be cold as it goes into the oven.

Preheat the oven to 200C or 180C fan forced. Generously grease four small pudding tins with melted butter, ensuring that the butter is fairly even. Dust lightly with cocoa powder by spooning in a little cocoa and rotating to coat the sides.

To fill, add about two heaped tablespoons of the chocolate cake mixture into the prepared tins and smooth out a little. Take the chocolate filling from the fridge or freezer. Using an ice cream scoop or a dessert spoon, scoop out ¼ of the chocolate filling and shape into a rough ball shape using two spoons, avoid using your hands as this will soften the filling. Place in the centre of one of the tins, on top of the chocolate cake layer. Repeat with the remaining chocolate filling, adding ¼ of the filling to each cake tin. Cover each ball of filling with the remainder of the chocolate cake mixture until tins are about 3/4 filled. Transfer the tins onto a baking sheet. Place in the preheated oven on the middle rack. Bake for 20 minutes, being careful not to overbake, the tops should be firm to touch but may look underdone in the middle which is okay. Once the cakes are baked, remove them from the oven, set them aside for 1 - 2 minutes, then gently run a spatula or knife around the outside of each cake to loosen from their tins. Invert onto a dessert plate, tap the top gently to release, and serve immediately. Optionally top with a dusting of cocoa powder, or Koko Black Chocolate Shavings. Serve with strawberries for dipping if you wish.

Note: If you prefer, you can make 6 puddings using smaller tins or ramekins, following the same instructions but dividing the cake mixture and filling by 6 instead of 4.

First, make the chocolate filling. Place chocolate dotties in a small bowl or jug. Heat the cream and butter together over medium heat, until butter has melted and the mixture is just below boiling point. Immediately pour over chocolate ensuring the chocolate is submerged. Set aside for several minutes to allow time for the chocolate to melt, then stir until smooth. Transfer the mixture to a small baking dish or bowl and place in the freezer for 30 - 40 minutes or refrigerate for at least 2 hours until set.

To make the chocolate cake mixture, add chocolate dotties and butter into a heatproof bowl and melt in 10 second bursts in a microwave, stirring at each interval until all melted and smooth. Set aside to cool slightly. In a large bowl, add the eggs and sugar, and beat for about two minutes, until thick and creamy. Add the melted chocolate mixture and beat until combined and thick. Add the sifted flour, baking powder and cocoa, whisk until well combined. Place in the fridge for 10 - 15 minutes, don’t miss this step as it is important for the mixture to be cold as it goes into the oven.

Preheat the oven to 200C or 180C fan forced. Generously grease four small pudding tins with melted butter, ensuring that the butter is fairly even. Dust lightly with cocoa powder by spooning in a little cocoa and rotating to coat the sides.

To fill, add about two heaped tablespoons of the chocolate cake mixture into the prepared tins and smooth out a little. Take the chocolate filling from the fridge or freezer. Using an ice cream scoop or a dessert spoon, scoop out ¼ of the chocolate filling and shape into a rough ball shape using two spoons, avoid using your hands as this will soften the filling. Place in the centre of one of the tins, on top of the chocolate cake layer. Repeat with the remaining chocolate filling, adding ¼ of the filling to each cake tin. Cover each ball of filling with the remainder of the chocolate cake mixture until tins are about 3/4 filled. Transfer the tins onto a baking sheet. Place in the preheated oven on the middle rack. Bake for 20 minutes, being careful not to overbake, the tops should be firm to touch but may look underdone in the middle which is okay. Once the cakes are baked, remove them from the oven, set them aside for 1 - 2 minutes, then gently run a spatula or knife around the outside of each cake to loosen from their tins. Invert onto a dessert plate, tap the top gently to release, and serve immediately. Optionally top with a dusting of cocoa powder, or Koko Black Chocolate Shavings. Serve with strawberries for dipping if you wish.

Note: If you prefer, you can make 6 puddings using smaller tins or ramekins, following the same instructions but dividing the cake mixture and filling by 6 instead of 4.