Preheat the oven to 220 C / 428 F.

Butter every ramekin using brush in upside – down motions. It helps your cakes to risen easier.

Sprinkle buttered inside with cocoa powder.

Fill your medium sized pot with water and cover with filling bowl.

Let the water boil and melt chocolate and butter in the bowl to get creamy texture. Once done, leave aside to slightly cool.

In medium sized bowl, mix eggs with sugar so the mixture becomes pale yellow.

Add melted chocolate, flour, and vanilla extract.

Pour into prepared ramekins to reach half of height, add one cube of chocolate to each ramekin, pour the rest of chocolate mixture to reach the top.

Bake for 10 minutes at 220 C / 428 F.

Once baked, wait for 30,seconds, turn each little bowl on the dessert plates and serve immediately.

Garnish  with raspberries, blueberries, and mint leaves, optional.