Preheat your oven to 180º C/350°F (fan forced). Grease an 8 cup capacity ovenproof dish or four large ramekins.
In a food processor or blender mix together the melted butter, milk, egg, baking powder, coconut sugar and cacao until frothy and very well combined. TMX - melt the butter 1 minute, temp 80, speed 3. Add the milk, egg, baking powder, sugar, and cacao and mix 30 seconds, speed 5.
Fold through the spelt flour gently until just combined (don't over-mix or it will become rubbery). TMX - 10 seconds, interval speed, fold in flour from sides.
In a large jug, dissolve the rice malt syrup and cacao in the boiling water.
Place the cake batter into the oven proof dish or divide between the ramekins.
Slowly pour the sauce over the back of a large metal spoon to cover the cake mix.
Place your dish or ramekin on a tray and bake for approximately 20 minutes (for the ramekins) and 30 minutes if using a large dish.
Serve hot out of the oven with double cream and berries.