Baked Chocolate Pudding (Jamie Oliver)

Ingredients:
455g best-quality cooking chocolate (70% cocoa solids)
50ml hot espresso or good strong instant coffee
125g butter, plus extra for greasing
6 eggs, free-range or organic, separated
200g caster sugar
100g ground almonds
100g rice flour
1 small handful chopped hazelnuts, toasted

Method:

1. Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. 
2. Preheat the oven to 190ºC. 
3. Take 6 small 3 inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. 
4. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water. 
5. In a separate bowl whisk the egg whites with the sugar until firm. 
6. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. 
7. Take the moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. 
8. Bake for about 18–20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts.