Preheat oven to 180C. Sift flour and half the cocoa into a large bowl, add almond meal and 110gm sugar and stir to combine.
Combine butter, egg and 125ml almond milk in a jug, then whisk into flour mixture until smooth and combined. Spoon into a buttered 2-litre baking dish, smooth top and set aside.
Combine remaining sugar and remaining cocoa in a bowl and scatter over pudding. Bring remaining almond milk to the boil in a saucepan over medium-high heat, then gently pour over the back of a spoon onto pudding. Bake until centre springs back when pressed (35-40 minutes). Dust with icing sugar and serve warm with double cream.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.