Coat your ramekins (4� size) with a thin layer of butter. Sift some cocoa powder to coat the butter (this is to prevent your cake from sticking to the ramekin).
Using the double boiler method, stir gently and melt your chocolate and butter.
In another bowl, add in your egg and sugar and beat until yellow pale.
Make sure the mixture of the chocolate butter is not too hot and slowly pour into your egg mixture, and fold in your batter slowly.
Sift your all purpose flour and cocoa powder in a bowl, then mix it with the chocolate mixture until it well combined.
The mixture will be a little bit sticky and thick.
Divide your batter equally into 2 ramekins and chill for 30 mins in the freezer.
While freezing, preheat your oven at 200�C.
Take out your cakes from the freezer after 30 mins and bake at 200�C for 12 mins (10-14 mins depending on your oven).
You want to see your cake jiggle slightly on top when you remove it from your ramekin.
Run a spatula around the side of the ramekin to make sure the sides are not sticking.
Place a plate on top of your ramekin and flip the ramekin and plate upside down.
Remove the ramekin and dust lightly with icing sugar.
