Instructions: To making pudding layer: Preheat oven to 300 degrees. Place cream in a saucepan and bring to a boil. Meanwhile, whisk together the sugar and yolks.

Remove the cream from the heat and pour over chocolate. Stir until melted.

Slowly add the cream into the yolk mixture. Pour into four (8-ounce) buttered ramekins no more than half full. Place in 9 1/2 -by-13 inch pan; add hot water to halfway up the sides of ramekins. Place pan in oven and bake 45 minutes or until pudding jiggles when lightly touched. Cool completely.

To make cake layer: Preheat oven to 325 degrees. Melt chocolate and butter in a microwave or in a heavy pan set over the lowest heat on range (Use a flame-tamer if you have a commercial range.) Whip the eggs and sugar on high speed until lemon yellow. Pour the chocolate/butter mixture into the eggs while still mixing. Divide batter over the cooled pudding layer in ramekins. Place ramekins in 9 1/2 -by-13 inch pan; add hot water to halfway up sides of ramekins and bake for 30 to 40 minutes or until toothpick inserted in just the cake layer comes out clean. Serve warm with honey or vanilla ice cream or chill completely.

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