Step 1

Preheat the oven to 180°C and butter 6 holes of a muffin pan.

Step 2

Place 120g of chocolate and the butter in a heatproof bowl over simmering water (don't let the bowl touch water), stirring until smooth. Remove from the heat and cool slightly. Beat the eggs using electric beaters until foamy, then add the sugar and beat until pale and thick. Gradually add the chocolate mixture, then stir in the Frangelico or amaretto. Sift the flour, baking powder and cocoa, then fold into the mixture. Pour into the prepared muffin pan and bake for 25 minutes.

Step 3

For the leaves, place remaining 100g chocolate in a heatproof bowl and melt as above, then cool slightly. Line a baking sheet with baking paper. Using a palette knife, spread chocolate onto paper in a thin layer. Leave at room temperature for 5 minutes or until nearly set. Using a decorative leaf cutter, gently press into chocolate to make indents. Chill until firm, then break leaves away from the surrounding chocolate.

Step 4

For the sauce, place ingredients in a heatproof bowl and melt as above until a thick sauce forms. Turn puddings out onto plates, top with warm sauce and decorate with chocolate leaves.