Chocolate Lava Puddings

Ingredients:
4.5 oz butter
12.5 oz dark chocolate, chopped
4 egg yolks
3/4 cup caster sugar
2 teaspoons vanilla essence
3/4 cup almond meal
4 eggwhites
2 x 100g block of soft-centred dark chocolate
cocoa powder, to serve
thick cream or ice-cream, to serve
Method
Grease a 12 x 3/4-cup capacity muffin or friand pan.
Melt butter with chocolate over low heat for 2 to 3 minutes, stirring. Cool.
Beat egg yolks, 1/2 cup sugar and vanilla with an electric mixer until pale. Add warm chocolate mixture and almond meal. Gently fold with a large metal spoon.
Beat eggwhites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, until combined. Fold into chocolate mixture in 2 batches, using a metal spoon.
Half-fill muffin pan with mixture. Top each with 2 pieces of soft-centred chocolate and remaining batter. Cover with plastic. Freeze for 1 hour or until is solid.
Preheat oven to 400 F. Remove plastic from moulds and place into hot oven. Bake for 15 to 20 minutes or until top is firm. Cool for 5 minutes before removing from pan. Sprinkle with cocoa and serve immediately with cream or ice-cream.