Step 1

Preheat the oven to 180°C. Grease six 1-cup (250ml) dariole moulds and line a tray with baking paper.

Step 2

Place 200g of the dark chocolate and the butter in a saucepan and stir over low heat until melted. Cool slightly.

Step 3

Use an electric mixer to beat the egg yolks and 1/2 cup (110g) sugar until light and fluffy. Add melted chocolate mixture, almond meal, flour and cocoa, and fold with a metal spoon until combined.

Step 4

In a separate bowl, use a clean electric mixer to beat eggwhites to soft peaks. Gradually add the remaining 1/4 cup (55g) sugar, beating until firm peaks form. Fold a little of the eggwhite through the chocolate mixture to lighten, then gently fold through the remaining eggwhite until combined.

Step 5

Divide mixture among the prepared moulds, place in a baking dish and pour enough boiling water into the dish to reach halfway up the sides of the moulds. Bake for 35 minutes or until a skewer inserted into the centres comes out clean.

Step 6

Meanwhile, melt white chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch the water). Using a palette knife, spread chocolate thinly (about 2mm) over prepared tray, then chill for 10 minutes or until firm. Use a small heart-shaped cutter to cut six shapes from chocolate. Chill until ready to serve.

Step 7

Place remaining dark chocolate and coffee in a heatproof bowl over a pan of simmering water (ensure bowl doesn't touch water). Stir until chocolate is melted and sauce is well combined.

Step 8

Invert puddings onto plates. Pour over sauce and top with chocolate hearts, which will melt onto the hot puddings.