1. COMBINE the raisins and rum in a microwave proof bowl and cook on 50% power for 2 minutes.
2. MELT the dark chocolate and butter in a bowl over simmering water, stirring occasionally until smooth. Remove from the heat cool slightly.
3. BEAT the eggs and sugar together with an electric mixer until light and fluffy. Fold in the chocolate mixture, then the sifted flour and, finally the raisins and rum.
4. SPOON the mixture into 6 greased and cocoa dusted 1/2 cup ramekins. Place on a tray and bake in a hot oven 200°C for 15 minutes or until cooked as desired. Turn out onto serving plates and serve immediately with a dollop of pure cream.
Tip: The cooking time will vary with different ovens and ramekin sizes; you may test one first (and stand the others on the bench in the meantime) to check the result.