Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. In a bowl, whisk together the butter, sugar and eggs, continue to whisk until the mixture becomes lighter in colour. Stir the chocolate into the mixture. Sieve in the cornflour, mix. Transfer the cake mixture to the prepared ramekins, chill for approx. 15 mins. Press a praline into each cake until it is no longer visible.
Approx. 20 mins. in the centre of an oven preheated to 210°C. Remove from the oven, allow to cool slightly, remove from the ramekins and serve immediately.
Mix the mango, lemon zest, lemon juice and chilli, serve with the cakes.