Step 1

Preheat the oven to 175℃/350℉ (no fan). Grease 4 mini cake tins/pudding basins and line with two strips of greased parchment paper (baking paper).

Step 2

Whisk the vanilla extract, eggs, and sugar together in a mixing bowl just until the sugar has dissolved into the eggs.

Step 3

Mix the almond flour, cocoa powder all-purpose flour, and baking powder together, and then fold them into the eggs and sugar mixture.

Step 4

Fill the pudding basins two-thirds full, then add a few pieces of chopped chocolate in the middle. Poke them under the surface with a fork. Do not overfill, as they will rise in the oven. Place them onto a baking tray.

Step 5

Bake the mini chocolate sponge puddings for 15 minutes and remove from the oven. Allow to cool for 2-3 minutes before running a knife around the edge and then using the strips of baking paper to tug the sponge puddings out.

Step 6

Serve warm with whipped cream or vanilla ice cream.