Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Lightly grease six 1-cup capacity ramekins or a 6-cup capacity ovenproof dish.
2.Using an electric mixer, beat egg yolks with half of sugar in a bowl until thick and creamy. Stir in butter. Fold in milk, chocolate, flour and coconut.
3.In a clean, dry bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until glossy. Fold into chocolate mixture.
4.Pour mixture into prepared ramekins. Place in a baking pan. Pour enough boiling water into pan to come halfway up sides of ramekins. Bake for 15-20 minutes (or 40-45 minutes for a large dish), or until firm. Stand for 10 minutes before dusting with icing sugar. Serve with hot fudge sauce and cream, if desired.