Melted butter, for greasing
2 Tbsp thickened cream
230g dark chocolate
(70% cocoa), chopped
2 Tbsp instant coffee granules
50g plain flour
½ cup icing sugar
1 cup almond meal
Extra 100g unsalted butter, melted, cooled
Extra icing sugar, for dusting
Cream, to serve
Note: Allow 20 minutes chilling
Preheat oven to 160°C. Grease four ¾-cup dariole moulds with melted butter. Put cream, 60g of the chocolate and 1 Tbsp of the coffee granules in a small saucepan. Heat over a low heat until chocolate is melted and smooth. Pour into a small bowl and refrigerate for 20 minutes or until set. Form into 4 small balls.
Melt remaining chocolate, then set aside to cool slightly.
Sift flour, icing sugar and remaining coffee powder into a large bowl, then stir in almond meal and extra butter. Fold in melted chocolate. Lightly whisk eggwhites until very foamy, then gently fold in.
Divide ½ the batter evenly among prepared moulds, then top each with a mocha ball. Divide remaining batter evenly between moulds, then bake for 25 minutes or until just set. Turn out, dust with extra icing sugar and serve warm with cream.