Method
Place the chocolate and butter into a heat proof bowl over a saucepan of water ( make sure the water doesn't touch the bowl ). Bring the water to a boil and simmer.

Separate the 10 eggs one at a time into three separate dishes, a bowl for the yolks one for the five whites you will use and the other 5 white into a container for another day.

Add the sugar and 5 whites to the yolks and whisk gently but not too much. Pour a little of the chocolate onto the egg mix and beat quickly so it doesn't cook then add the rest of the chocolate and beat in with a wooden spoon. Add the flour and fold in gently. Have the muffin tin ready greased and cocoa dusted making sure they are well covered place the choc mix into a jug to pour into the muffin tins. Pour into the tins until ¾ full. It should make about 16. Preheat oven to 180 celcus ,place the tins in the oven for 11 minutes. They are very rich so one will be enough.

You can also put the mix into greases and cocoa dusted ramkin dishes and cook for the same time this will make the recipe a self saucing chocolate pudding with the sauce on the inside. If you do the pudding it should come out wobbly and slightly sunken in the middle.