Preheat the oven to 180°C.
Grease four ovenproof cups or ramekins with butter.
Place dark chocolate and butter in a bowl over a pan of simmering water.
Stir until melted and combined then remove from heat to cool slightly.
Beat eggs in a separate bowl until foamy then add sugar and beat until thick.
Gradually stir the melted chocolate mixture into the eggs.
Sift and fold flour, baking powder, and cocoa powder into the mixture.
Pour into cups and bake for 8 to 12 minutes until gooey in the middle.
Melt sugar for the sauce in a heavy-based pan over medium heat.
Whisk in butter until combined then remove from heat and whisk in cream.
Serve puddings with caramel sauce and a dollop of cream.