Butter 8 x 1⁄2 cup capacity individual moulds, soufflé dishes or cappuccino cups and line the bases with baking paper. Butter the bases and coat the inside of the moulds with cocoa. Melt chocolate and butter together either in a microwave on medium for 2 minutes, stirring occasionally, or in a bowl over simmering water. Allow to cool slightly. Beat eggs, yolks and sugar together in an electric mixer for 5-8 minutes until thick and creamy, then fold in the chocolate. Sift the flour, cocoa and cinnamon over the surface and fold in.

Refrigerate for at least 1 hour or up to 24 hours in advance. Bake at 220°C for 12-14 minutes until slightly firm to touch but still soft in the centre. Allow to rest for 2 minutes before gently removing from moulds onto serving plates and dusting with cocoa.

Serve each with a spoonful of Shiraz Poached Prunes, a drizzle of syrup and a glass of Wolf Blass Yellow Label Shiraz.