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Preheat the oven to 180℃/160℃ Fan/350℉. Chop the chocolate roughly into pieces.
Put the flour, baking powder and cocoa into a bowl, stir in the ground nuts and sugar, and then add the chocolate pieces.
Whisk together the melted butter, egg, milk and vanilla and pour into the dry ingredients. Stir well and once thoroughly mixed, spoon into a buttered dish. (Either a 20cm / 8 inch standard white soufflé dish or a shallow dish 23cm / 9 inches square).
Now for the sauce, put the kettle on, and mix together the cocoa and brown sugar and sprinkle over the top of the pudding mixture in the dish.
Measure out 500ml / 2 cups of freshly boiled water into a jug and then pour over the top of the pudding. Bake in the oven for 45-50 minutes. (It is worth checking after 35-40 minutes if it is in a shallow dish.) The top should be firm and springy to the touch.
Take out of the oven and serve immediately, making sure everyone gets some sponge and sauce in their bowl. It is also good with some double cream on the side.