Make these even if you’re not celebrating valentines day. They’re a real winner with anyone that eats them! They’re also good the next day if you can’t eat all of it at once. Just cover and leave in the fridge.
[Makes enough for 2 puddings]
You Will Need..

Place 50 of the dark chocolate and the butter in a saucepan and stir over low heat until melted. Remove from heat and allow to cool slightly.

Use an electric mixer to beat the egg yolks and 1/2 of the sugar until light and fluffy.
Add the melted chocolate mixture, almond meal, flour and cocoa. Fold in gently until combined.
In a separate bowl, use a clean electric mixer to beat eggwhites.
Add the remaining sugar, beating until firm peaks form.
Fold the eggwhite through the chocolate mixture gently until combined.
Divide mixture evenly among your 2 moulds.
Place them in a baking dish and pour enough boiling water into the dish to reach halfway up the sides of the moulds.
Bake for about 30 minutes or until a skewer inserted into the middle comes out clean.
While your puddings are cooking, melt the white chocolate.
Spread it evenly over a tray lined with baking paper and chill until firm.
Use a small heart shaped cutter to cut out heart shapes from the chocolate.
If you chill it for too long, just let it come back to room temperature abit so that it doesn’t crack while you’re trying to cute out your shapes.
Keep in the fridge until ready to serve.
Melt the remaining chocolate and coffee in a bowl over a pan of simmering water. Stir until chocolate is melted and sauce is well combined.
Invert your puddings onto plates.
Pour the sauce over the top.
Place a chocolate heart on top.
The chocolate heart will melt slightly into the sauce.