Melt the chocolate and butter in a bain-marie.
Preheat the oven to 320°F.
Beat the eggs until foamy, then add agave syrup and mix well.
Add the melted chocolate in folding motions, then the sifted cacao, and mix well. Then add almond flour and mix everything together.
Butter a mold about 10 inches in diameter, add the mixture, smooth the surface, and scatter some blackberries on top, pushing them lightly.
Bake for 45 minutes or until it looks firm (the center remains moist).
Take out and allow to cool before unmolding.
