Step 1

Preheat oven to 200°C or 400°F fan forced. Prepare 4 small ramekins by greasing with coconut oil and sprinkling cacao powder to cover all surfaces inside completely. Alternatively, use silicone moulds which are less likely to stick.

Step 2

Add raw almonds (50 g or 1.8 oz) to mixer bowl, mill for 12 sec/speed 9/MC on. Set aside.

Step 3

Without washing the bowl, add cacao butter (70 g or 2.5 oz) and mill for 20 sec/speed 9/MC on.

Step 4

Scrape the bowl and blades to loosen cacao butter, add cacao powder (30 g or 1 oz) and cook for 5 min/50°C or 120°F/speed 2/MC on.

Step 5

Add maple syrup (70 g or 2.5 oz) and oil (100 g or 3.5 oz) to mixer bowl and set timer for 2 min/speed 3/MC off. Slowly add eggs one by one, then almond meal and finally the salt.

Step 6

Divide mixture evenly into the ramekins and tap on the bench top to settle the mixture.

Step 7

Bake in the oven for around 10 mins. You want the centre to be oozy, but you dont want it to be undercooked or it will be a complete mess!