Preheat oven to 180C. Grease a 6 hole muffin tin or friand tin.
Combine boiling water and cocoa powder in a large bowl. Whisk until smooth. Add sugar, almond meal, flour, chocolate and egg yolks. Stir until well combined.
Using an electric hand mixer, beat eggwhites until soft peaks form. Gently fold eggwhites into chocolate mixture. Two thirds fill muffin tins with mixture.
Bake for 15 minutes or until a skewer inserted into the centre comes out clean.
Stand cakes in pan for 5 minutes. Turn out onto a wire rack.
Sprinkle with icing sugar or you could ice the top.
