2 Tbsp melted unsalted butter, to grease, plus extra 150g, chopped
2 Tbsp caster sugar, to dust
150g dark chocolate, roughly chopped
3 free-range eggs, lightly beaten
3⁄4 cup dark brown sugar, firmly packed
1 tsp vanilla extract
1/3 cup plain flour
ON THE DAY
2 fresh figs, cut into thin wedges
125g fresh raspberries
6 mini meringues, crushed
Thickened cream, to serve
Grease 6 x 3⁄4-cup capacity ovenproof ramekins with melted butter and dust with caster sugar to coat insides, discarding excess.
Put chocolate and extra butter in a large bowl over a saucepan of simmering water. Stir until smooth. Remove from heat and cool for 5 minutes.
Put eggs, brown sugar and vanilla in the large bowl of an electric mixer and beat on high, using whisk attachment, for 3 minutes or until mixture slightly thickens and becomes paler in colour. Pour in warm chocolate mixture and whisk until just combined. Sift in flour then, using a wooden spoon, fold together until just combined. Spoon evenly into ramekins. Cover with plastic wrap, label and freeze overnight or up to 1 month ahead.
On the day:
Preheat oven 200°C. From frozen in ramekins, bake for 18 minutes. Remove from oven and set aside for 2 minutes to cool slightly. Use a small sharp knife to loosen edges and turn out onto serving plates. Serve scattered with figs, raspberries, crushed meringue and cream on the side.