Broken Heart Chocolate Puddings with Mocha Sauce

Preheat the oven to 180°C. Grease six 1-cup (250ml) dariole moulds and line a tray with baking paper.

Place 200g of the dark chocolate and the butter in a saucepan and stir over low heat until melted. Cool slightly.

Use an electric mixer to beat the egg yolks and 1/2 cup (110g) sugar until light and fluffy. Add melted chocolate mixture, almond meal, flour and cocoa, and fold with a metal spoon until combined.

In a separate bowl, use a clean electric mixer to beat eggwhites to soft peaks. Gradually add the remaining 1/4 cup (55g) sugar, beating until firm peaks form. Fold a little of the eggwhite through the chocolate mixture to lighten, then gently fold through the remaining eggwhite until combined.

Divide mixture among the prepared moulds, place in a baking dish and pour enough boiling water into the dish to reach halfway up the sides of the moulds. Bake for 35 minutes or until a skewer inserted into the centres comes out clean.

Meanwhile, melt white chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch the water). Using a palette knife, spread chocolate thinly (about 2mm) over prepared tray, then chill for 10 minutes or until firm. Use a small heart-shaped cutter to cut six shapes from chocolate. Chill until ready to serve.

Place remaining dark chocolate and coffee in a heatproof bowl over a pan of simmering water (ensure bowl doesn't touch water). Stir until chocolate is melted and sauce is well combined.

Invert puddings onto plates. Pour over sauce and top with chocolate hearts, which will melt onto the hot puddings.