Preheat oven to 200°c. Grease a 5 cup baking dish. Place chocolate and butter in a small saucepan over low heat and cook for 3-4 mins or until melted. Remove from heat and cool completely. This takes some time so factor that into your prep.

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.

Pour batter into prepared dish and tap gently to level out. Place baking dish on a baking tray and bake for 15-20 mins 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 mins.

Transfer baking dish to a heatproof serving platter. Dust with cocoa and spoon over thickened cream to serve.