Preheat the oven to 180ºC, fan 160ºC, gas 4. Place the chocolate, butter and sugar in a saucepan over a gentle heat until melted. Don’t worry if it goes grainy – the sugar granules will melt when baked.
Take off the heat and stir in the beaten eggs, ground almonds and the flour. Tip into a 1.5-litre ovenproof dish and bake for 25-30 minutes. The pudding should still be gooey inside.
Allow the pudding to cool slightly. Mix the yogurt with the honey and serve with the chocolate pudding.