Step 1

Preheat oven to 180°C. Brush eight 250ml (1-cup) capacity metal dariole moulds with melted butter to lightly grease. Place on a baking tray.

Step 2

Place the chocolate and butter in a saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool.

Step 3

Combine coffee and water in a bowl. Use an electric beater to beat together the eggs, egg yolks and sugar in a bowl until mixture doubles in size. Add chocolate mixture, coffee mixture and liqueur. Use a metal spoon to fold until just combined.

Step 4

Sift flour over chocolate mixture and gently fold until just combined. Spoon the mixture evenly among prepared moulds.

Step 5

Bake in preheated oven for 10 minutes or until just set. Remove from oven.

Step 6

Meanwhile, to make the chocolate sauce, place the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and the mixture is smooth.

Step 7

Turn puddings onto plates and drizzle with chocolate sauce. Top with a dollop of double cream and sprinkle with honeycomb. Serve immediately.