Method

• 1.
  Preheat oven to 200°C. Grease a 5-cup (1.25L) baking dish. Place chocolate and butter in a small saucepan over low heat and cook for 3-4 minutes or until melted. Remove from heat and cool completely.

• 2.
  Place eggs and sugar in a stand mixer fitted with the whisk attachment and whisk until pale and fluffy. Combine the flour and almond meal in a bowl and fold into the egg mixture. Gently fold through chocolate mixture.
• 3.
  Pour batter into prepared dish and tap gently to level out. Place baking dish on a baking tray and bake for 15-20 minutes or until pudding is just cooked but still soft and slightly wobbly in the middle. Remove from oven and stand on a wire rack for 5 minutes.
• 4.
  Transfer baking dish to a heatproof serving platter. Dust with cocoa and spoon over thickened cream to serve.