Cut the butter into smallish cubes and place into a mixing bowl along with 185g dairy-free chocolate. Fill a small saucepan with boiling water then sit the mixing bowl so it sits on the rim of the pan. Turn the stove to a low heat and stir until the butter and chocolate have melted. Remove from the stove and leave to cool.

Preheat the oven to 160C/Gas mark 4. In a separate bowl, whisk the flax egg, flour, sugar and cocoa powder with an electric mixer until thick and creamy.

With a sharp knife, chop the remaining 100g of dairy-free chocolate into chunks on a board. The safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop into fine pieces.

Now, combine the cooled chocolate mixture with the sugary mixture, folding gently with a spatula, making sure to get rid of any air bubbles.

Pour the mixture into the skillet. Place in the middle of the oven for approximately 25 minutes and/or you can place a toothpick into the centre and it comes out clean.

Let cool for 5 minutes, then devour.