Break chocolate into pieces and stand in a bain-marie. Whip butter with sugar and liquor, and mix in egg yolks.

Mix ground almonds with flour and baking powder, and combine with chocolate and the egg and butter mix. Add egg whites whipped into foam.

Divide the dough between the greased and sprinkled with 2/3 of almond flakes rectangular molds, sprinkle with the remaining flakes and bake 30 minutes at 347 °F (175 °С).

For the sauce, cut and cook plums for 10 minutes with sugar, sherry, orange zest and juice, then force through a sieve, cool.

Put the pudding onto a plate and serve warm with the plum sauce, garnishing with almonds and lemon balm.