Method

1. Preheat the oven to 170°C and grease and line a 1L baking tin with baking paper.
2. In a heatproof bowl, melt the coconut oil and chocolate chips together until smooth. Set aside to cool slightly.
3. In a large bowl, whisk together the self-raising flour, almond flour, cocoa powder and baking powder.
4. In a separate bowl, combine the maple syrup, milk, egg and dissolved coffee. Pour the wet ingredients into the dry and mix until just combined.
5. Fold through the melted chocolate mixture, then roughly chop the block of chocolate and stir it through the batter.
6. Spoon the batter into the prepared tin and smooth the top. Bake for 40-45 minutes, being careful not to overbake if you prefer a fudgy centre. A skewer inserted into the middle should come out with a few moist crumbs attached.
7. Allow to cool completely in the tin before removing and slicing.