Preheat oven to 200°C. Grease six 125ml (1/2 cup-capacity) ovenproof dishes or pudding moulds.
Place chocolate and butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Cool for 10 minutes.
Using an electric mixer, beat eggs and sugar until light and fluffy. Transfer mixture to a bowl. Fold in sifted flours, cocoa and chocolate mixture.
Spoon mixture into moulds. Press 1 Easter egg into the centre of each pudding. Bake for 10 to 12 minutes or until firm around edges (puddings will be soft in the centre). Invert puddings onto plates. Serve with cream.
