Heat oven to 350F.
Butter 4 large ramekins / coffee cups and dust for ground almonds.
Melt the butter and chocolate in a bowl over simmering water (bain-marie).
Whisk the egg yolks, whole egg and sugar together until light and pale then gently fold in the chocolate butter mixture, ground almonds and orange zest.
Divide the mixture between the ramekins.
The pudding can be prepared up to 4 hours before hand and kept in the fridge.
If cooking from cold, give them 2 -3 minutes extra.
When the puddings are cooked, garnish with raspberries, fresh mint and powdered sugar. Serve when slightly cooled.