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Preheat oven to 180C. Grease two large ramekins with a bit of butter.
Gently melt dark chocolate with the butter, then let cool slightly.
In another bowl, whisk the eggs and milk together until well combined.
Slowly whisk the egg and milk mixture into the melted chocolate until smooth and well combined, stirring in the maple syrup or honey if using.
Sift the almond flour, baking powder, and a pinch of salt into the chocolate mixture. Fold gently until just combined.
Pour into ramekins, pressing down the chocolate square in the centre of each.
Bake for 12-15 minutes, or until the edges look set but the center is still soft. The centre should jiggle slightly when you gently shake the ramekin.
Let the cakes sit for 1-2 minutes, then serve with berries, cream or whatever you fancy!