Combine the flour, baking powder, and salt; mix well.
Cream the butter with extract until softened; add sugar gradually, beating constantly until blended.
Beat in the eggs, one at a time, until mixture is fluffy.
Blend in the chocolate.
Beating just until blended after each addition, alternately add the dry ingredients in fourths and milk in thirds.
Stir in the almonds.
Turn batter into lightly buttered individual molds or small fruit juice concentrate cans, filling each one half to two-thirds full.
Cover molds tightly with aluminum foil and set on rack in steamer.
Add boiling water to no more than one half the height of the molds.
Cover tightly and steam 30 minutes.
Immediately loosen puddings from molds and unmold each onto an individual serving plate.
Working quickly, pipe a swirl of Vanilla Hard Sauce on the top of each pudding.