Place both the Dark Chocolate (180 gram) and Butter (250 gram) in a microwave-safe bowl.
Heat on the Panasonic Microwave Oven on medium-high for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Let it cool down completely.
Using an electric mixer, beat Egg (4) and Caster Sugar (1/2 cup) for 8 to 10 minutes, or until thick and creamy. Slowly fold in chocolate mixture.
Sift the All-Purpose Flour (1/4 cup) and add it in.
Butter and flour your ceramic ovenproof dishes before spooning in the mixture. Freeze for 1 hour.
When the time is almost up, preheat your oven to 390 degrees F (195 degrees C).
Bake in the preheated oven for about 15 minutes, or until just set. Cakes will wobble when touched.
Let stand for 1 minute, then turn onto plates. Dust with Unsweetened Cocoa Powder (to taste) and pair with Vanilla Ice Cream (to taste). Enjoy! Cooking results may vary depending on microwave oven used.