Preheat oven 180°C.
Grease six small ANTA mugs and dust with ground almond.
Melt the chocolate with the coffee in a bowl over boiling water.
Remove from the heat and allow to cool slightly.
Stir in the flour, yolks and half the sugar and set aside.
Whisk egg whites to a soft peak, then add the sugar and continue whisking until mixture is firm but not stiff.
Using a metal spoon gradually stir in about a tablespoon of the egg whites into the chocolate mixture to lighten the mix; it will be easier to fold in the remaining egg whites evenly.
Fill the cups to 1.5cm from the top.
Press two squares of white chocolate into each cup before baking.
Place the mugs into a bainmarie.
Half fill an ANTA baking dish with boiling water.
Bake for 20 minutes.
Serve immediately.
