You can't stop at just one piece especially served warm from the oven.
150ml olive oil (I use a good quality yet mild tasting one)
50g cocoa powder
125ml boiling water
Any spice or zest of choice (cinnamon, chilli, allspice, lavender, orange zest, mint)
90g almond meal (If not using buckwheat flour use 150g almond meal)
60g buckwheat flour
1/2 tsp bi-carb powder
1/2 cup rice malt syrup
2 tablespoons date paste.
3 large eggs
pinch of salt (Himalayan salt if you can)
Date Paste: Place a handful of dates in a bowl and cover with boiling water to soften for 30 minutes. Remove dates from water and place in blender. Blend dates using some of the water by adding as much as you need to get a smooth but thick wet paste (baby food consistency).
Preheat oven to 170 degrees C.
Line a spring form cake tin with baking paper.
Place coco and boiling water in a bowl and whisk to combine. Add in vanilla and other spice of choice.
In another bowl place eggs, olive oil and rice malt. Beat on high using an electric beater until thick. Add cocoa mixture and date paste and mix on low speed till combined.
Add almond meal, buckwheat flour, bi-carb and salt stirring with a spoon till just combined.
Pour into lined tin and bake in oven for 40 - 45 minutes.
Remove from oven and let cool for 15 minutes before removing from cake tin.
Serve warm, with cream of choice, sifted cocoa, berries, grated dark chocolate of choice.