In a medium bowl melt dark chocolate with butter over a low heat. Beat eggs with sugar until foamy and fold them into the chocolate, add flour and mix gently. Proceed in the same way for amaretto filling.
Brush the moulds with soft butter and pipe in the chocolate mixture until a quarter full. Pipe in the center some amaretto filling, sprinkle the top with hazelnut and bake the fondant at 180C for 7 minutes.
Fill melted chocolate in a paper cone and design on the plate, spoon hazelnut cream sauce and chocolate sauce. Lay in the corner the fondant and decorate with golden leaves and roasted hazelnut.