Melt the chocolate and butter. Mix sugar and flour together, beat eggs and add to the sugar mixture. Fold in the chocolate and butter. Refrigerate for 25 minutes, then pipe into butter-coated dishes and refrigerate for another 30 minutes. Bake for 20 minutes at 180° Celsius.
Sauce: Heat milk, sugar, cream and vanilla beans. Remove from heat and stir in egg yolk. Mix the cream and MERITENE Mobilis Neutral, then add. Allow to cool and serve with the warm chocolate cake.