Preheat the oven to 180°C / 350°F.
Coat a 8 Inch round cake pan with parchment paper.
Chop the dark chocolate and set aside.
In a bowl, add the almond flour, cacao powder, sugar, baking powder, baking soda and mix with a whisk.
Now add the muscovado sugar, 100ml of almond milk, maple syrup, oil, vanilla and a pinch of salt. Add half of the chopped dark chocolate and stir to mix.
Heat the remaining milk and pour it in a bowl with the remaining dark chocolate. Stir until the chocolate is completely melted. Alternatively, you can melt the chocolate in a bain-marie.
Add the melted chocolate with the milk to the other ingredients and whisk in order to obtain a homogeneous mixture.
Pour the mixture into the pan and spread it evenly.
Bake at 180°C / 350°F for about 35 minutes. Test the dough with the toothpick.
Remove from the oven, let the cake cool in the pan before removing it from the mould. If it sinks a little to the center it's normal.
I recommend keeping this vegan flourless chocolate cake in the fridge for a few hours or all night. Sprinkle with some cacao powder before or after placing it in the fridge. NB: It is recommended to cut the cake only after removing it from the refrigerator or after a couple of hours rest.