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Preheat the oven to 180˚C and lightly grease a 2 litre capacity baking dish with the extra butter.
Put the melted butter, milk, coffee and eggs into a jug and whisk to combine.
Sieve the flour, cocoa and baking powder into a large bowl and add the almonds and brown sugar. Mix well to combine.
Make a well in the centre of the dry ingredients and pour in the egg and butter mixture. Fold together until well combined and pour into the prepared baking dish.
For the topping, put the extra brown sugar, cocoa powder and coffee in a jug. Add the boiling water and liqueur and whisk to combine.
Gently pour this over the pudding mixture, over the back of a large tablespoon.
Bake for 35-40 minutes until the pudding has risen and is cooked through.
Leave to rest for 5 minutes before serving with vanilla bean ice cream or softly whipped cream.
For ultra decadence you can serve extra coffee chocolate sauce on the side.
To make the chocolate & coffee sauce, put the cream in a microwave proof jug and heat in bursts until simmering.
Drop in the chopped chocolate and leave to sit for one minute.
Add the coffee powder and liqueur and whisk until smooth.
If necessary, give a few further brief bursts in the microwave to ensure the chocolate is fully melted.
Serve over the ice cream flavour of your choice.