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Preheat the oven to 180°C and lightly grease a small, 18X13 cm ramekin.
Make the flax egg by mixing the ground flax seeds with warm water. Let it sit for 5 minutes.
Meanwhile, in a blender or food processor, blend the avocado, almond flour, cocoa powder, coconut sugar, flax egg, vanilla extract, pinch of salt and baking powder until smooth.
Transfer the batter into the greased ramekin, and smooth the top using a spoon or a spatula. Place the two chocolate squares into the middle, lightly press into the batter. Using a spoon, cover the chocolate with some of the better, even it out.
Bake in the oven for around 12-14 minutes.
Once removed from the oven, add the optional ingredients and enjoy.