For the pudding
1/2 cup unsalted butter
1/2 cup sugar
6 eggs, separated
1 cup semi-sweet chocolate, grated
3/4 cup almonds, ground
1 tsp. vanilla

For the sauce
1 1/2 cups semi-sweet chocolate, grated
3/4 cup water
6 tsp. unsalted butter

Instructions For the pudding :

Preheat oven to 350ºF.

Cream butter and sugar together until light. Add egg yolks one at the time and beat. Add chocolate, ground almonds and vanilla and mix together. In a separate bowl, beat egg whites until stiff. Fold into the chocolate mixture.
Butter 6-8 individual pudding molds and dust them with powdered sugar. Pour in the chocolate mixture.
Half-fill a deep roasting pan with hot water. Place pudding molds in the pan and put in the oven. Bake for 30-40 minutes until firm. Cool for a few minutes.

For the sauce

Put grated chocolate and water into a heavy pan. Stir over low heat until you have a smooth mixture. Turn off the heat, add butter and mix.

To assemble

Spoon chocolate sauce into each serving plate. Unmold the puddings into the plate (you may need to use a knife to get them out). Whip cream and spoon on top. Serve.

Recipe from the Mohrenwirt Inn, Salzburg, Austria and one of my favorites.