Put butter and the 160 grams of Chocolate together in a bowl and smelt it in the microwave, or in a small pan on the stove. Untill it's metlted together. And set aside to cool down a little.

Stift the flour and the icingsugar and the almondflour together in a medium bowl.

Put the 2 eggwhites in the flour mixture and stir together.

Put the butter-chocolate mixture in the flourmixture and stir together till no flour is visible. Set aside for a moment.

Butter the 4 little puddingmolds. Start at the bottom and go up.

Fill the molds for 3/4.

Put the little square of Chocolate, that you put apart, in each mold. Just a bit in the pudding. And this is my golden tip. This way you've always a "runny" inside of the pudding!

Fill the molds to the top with the last bit of mixture.

Place the molds in a pre-heated oven of 150°C. and bake for 20-25 minutes.

Let them cool down a little bit. No more than 5 minutes and turn them over on a plate.

If you wish you can add a qeunelle of whipped cream or crème fresh beside them and a few raspberries. But that's your own choice.

I hope you all enjoy this no fail dessert.

You'll have to excuse me if there are any language mistakes. Because english is not my speaking language, i had to translate everything! And....i learned my english about 40 year ago, at school! So mayby you can imagine that it was a big job. But i enjoyed it very much. And i hope you do too!