Method

1. Preheat your oven to 160°C.
2. Grease a springform cake tin and line with baking paper.
3. Melt chocolate in a bowl, set over a saucepan of hot water. Stir in the almond butter and mix until well combined. Remove mixture from the heat and allow to cool slightly.
4. In a separate bowl whisk eggs (use a beater for less work!) for approximately 10 minutes until looks pale and creamy.
5. Add maple syrup, vanilla and salt and beat until the ingredients are well combined.
6. Add a few tablespoons of chocolate mixture through the egg mixture and fold in lightly. Continue to add a few tablespoons at a time and fold through gently until well combined. Fold through the almond or hazelnut meal.
7. Pour the mixture into the greased/lined baking tin.
8. Bake the cake for approximately 30 minutes or until well cooked. To check that the cake is cooked, it should spring back when touched lightly.
9. Remove cake from the oven and set aside to cool completely.
10. Top cake with assorted berries and mint leaves.