Preheat the oven to 180°C (160°C fan forced). Grease a round 20cm (8-inch) cake tin with olive oil or butter and then line with baking paper.

Place a large saucepan 1/3 filled with water onto the stovetop and bring to a low heat. Top with a heatproof bowl and then break the dark chocolate up into chunks and place into the bowl along with the butter. Use a spoon to stir while melting. Once the chocolate and butter are completely melted, carefully remove from the saucepan (the bowl will be hot so use a kitchen towel or oven mitt). Add the espresso coffee, coconut sugar and a pinch of sea salt flakes and whisk to combine. Add the eggs and whisk until well combined.

Sieve the cocoa into the bowl and then whisk to combine. Add the almond meal and stir until you have a smooth batter.

Pour the cake mix into the prepared cake tin and place into the oven to bake for 45 minutes or until a skewer comes out clean when pierced into the centre of the cake.

Let the cake sit in the tin for a few minutes before transferring to a wire rack to cool. Dust the top of the cake with cocoa powder (not Dutch process) or icing sugar and serve with fresh raspberries and cream.