Melt the chocolate then whisk together the egg yolks with half the sugar until light. Fold the egg mixture into the chocolate then add the vanilla. In a separate bowl, whisk the egg whites with the remaining sugar then fold a third of this mixture into the chocolate.
Stir the almonds and breadcrumbs into the remaining egg white mixture then add to the chocolate. Half fill dariole moulds with the mixture then place in a bain marie. Poach for 30 minutes.
To make the syrup, place the water and sugar in a pan and bring to the boil. When the sugar has completely dissolved (after about five minutes) the water will become clear, at this stage remove from the heat and leave to cool. Chop the plums in half, add the syrup and bring to the boil again.
Tip out each pudding onto a plate and drizzle with the plums and syrup. Top with a greedy dollop of double cream.
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