Method:

1. Melt the chocolate and butter in a saucepan over a low heat

2. In a big bowl, mix the eggs, vanilla extract and maple syrup and once well combined, mix in the cacao powder

3. Pre-heat the oven at 170/ 180 degrees and line a small, round cake tin with baking paper (just the bottom)

4. Once the chocolate has chilled a little, add it to the egg mixture and transfer the batter into the cake tin 

5. Bake at 170 degrees for 25 minutes or until the batter is no longer runny on touch (it will be wet inside though)

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Enjoy with raspberries, strawberries or even cream!