Instructions: Melt the chocolate in a bowl. Add the yolks, vanilla seeds and half the sugar to the chocolate. Mix well, beating until the yolks become fluffy.

Beat the egg whites with the remaining sugar until stiff, then mix a quarter of them into the chocolate mixture.

Gently fold in the chocolate mixture the almonds and the crumbs along with the remaining egg whites.

Grease the mould with the butter and then dust with sugar. Carefully spoon in the mixture. Cook in a bain-marie for 40 minutes at 170 C/325 F/gas mark 3.

When cooked turn out of the mould, spoon the whipped cream over the pudding and serve.

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