I served it slightly warm with some vanilla Greek yoghurt, raspberries and a drizzle of honey.
This is another recipe from the The Metabolic Clock book. I did make a couple of changes so here is my version:
150g dark chocolate
1/3 cup cocoa powder
1/3 cup warm water
1/2 tsp vanilla bean paste (optional)
125g fat (I used 100g unsalted butter and 25g coconut oil)
1 cup caster sugar
2 cups almond meal
Preheat the oven to 180 degrees celcius. Grease and line a round springform tin. Beat the eggs and sugar until pale and creamy. Melt the fat and chocolate in 20 second bursts in the microwave until melted, stirring between bursts. Mix the cocoa powder, vanilla and water into a paste and beat it into the egg mixture. Gently stir in the ground almonds and the melted chocolate. Pour into the pan and bake for 55 mins to an hour or until a skewer comes out with crumbs rather than raw mixture.
Having a mixer makes the process a lot quicker and more fun, especially when it is a pretty pink one :)