1. Grease and lightly flour four 5oz basins or ramekins.

2. Break the dark chocolate into pieces and place in a heatproof bowl with the butter.

3. Stand over a pan of gently simmering water and allow to melt, then remove from the water and set aside.

4. Whisk eggs, egg yolks, and sugar together until thick and creamy.

5. Whisk in the warm melted chocolate.

6. Stir in the cinnamon and flour to make a thick batter.

7. Divide the mixture between the prepared basins.

8. Push a piece of white chocolate into the center of each pudding.

9. (If desired, refrigerate puddings for up to 24 hours; return to room temperature before next step.)

10. Bake at 450 F for 6-8 minutes until sides are set but middle is still wobbly; use a toothpick inserted into the center to ensure that the white chocolate has melted.

11. Invert ramekins onto warmed serving plates and allow to stand, still in ramekins, for 30 seconds.

12. Remove from ramekins, dust with icing sugar and cocoa.

13. Serve immediately, accompanied by pouring cream.