1.Preheat oven to 180°C. Lightly grease 6 x ½-cup dariole moulds.
2.Place chocolate and butter in a small saucepan. Heat on medium, stirring until melted and combined.
3.In a clean bowl, whisk together eggs, egg yolks and sugar until thick and pale.
4.Fold in almond meal, flour and brandy, then the chocolate mixture. Spoon into prepared moulds. Place on an oven tray.
5.Bake for 8-10 minutes. Loosen edges of puddings with a palette knife and gently turn out onto a plate. Serve immediately.