Preheat oven to 200C / 392F

Spray 4 ramekins with nonstick cooking spray. You can also brush them with melted butter.

Combine chocolate and butter in a small microwavable bowl. Microwave until melted stirring every 30 seconds. Put aside to cool.

In a medium sized bowl, whisk together eggs, egg yolks and powdered sugar.

Stir the melted chocolate mixture into the eggs until combined. Make sure the chocolate isn’t still too hot to avoid scrambling the eggs.

Carefully fold in the flour until just combined. Careful not to overmix.

Divide the batter between the prepared ramekins by filling them about 1/3 up leaving a little bit of batter left in the bowl.

Drop a milk chocolate Lindt ball in the center of the batter in each ramekin. Divide the remaining batter between the ramekins so that the Lindt chocolate is completely covered. Bake in the middle of the oven for 11-13 minutes.

Take out of the oven and leave to stand for 1 minute. Run a knife along the sides of the cakes to ensure easy turning.

Turn the cakes over onto a plate using an oven mitt and serve with toppings of choice.