preheat oven to 180°c/160°c. grease eight 1/2 cup (125ml) ramekins or dariole moulds.
combine Plaistowe Premium Dark Chocolate, butter and cream in a pan stir on low heat until smooth. transfer to a small bowl; cool and refrigerate until firm.
meanwhile, mix extra butter and extra Plaistowe Premium Dark chocolate, beat in yolks; fold in sifted flour, baking powder and almond meal. whisk egg whites until stiff peaks form; fold into almond mixture.
spoon almond mixture to half fill prepared moulds. place a heaped teaspoon of chilled chocolate mixture on top. spoon remaining almond mixture on top.
bake 20 to 25 minutes or until cooked through. allow to stand for 5 mins before turning out onto serving plates.
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