Preheat the oven to 180 °C. Butter the ramekins (approx. 150 ml capacity) and sprinkle with almonds.
Slowly melt soft butter and chocolate coating over steam. Beat eggs, yolks, powdered sugar and chili paste for about 10 minutes until fluffy. Gently fold the butter and chocolate mixture into the yolk mixture, followed by the flour.
Fill the mixture into a piping bag (without spout) and fill the ramekins with the mixture up to approx. 1 cm below the rim. Place the ramekins in the oven (middle rack) and bake for about 10-15 minutes.
At the end of the cooking time, the mixture should still be liquid in the center of the ramekins. Turn out ramekins onto plates and serve with dwarf orange compote.
Cut dwarf oranges in half and boil in lightly salted water for about 2 minutes. Pour fruit into a colander and drain well.
Mix about 2 tablespoons of the orange juice with starch. Boil remaining juice with jelling sugar and add fruit. Stir in starch mixture and bring fruit to a boil again. Remove compote from heat and let cool.
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