1. Coat the inside of your crock with melted butter. I used a 5 quart one because that's what I own, but if you have a smaller crockpot (2.5 quarts), that's fine. Whisk the almond flour and baking powder in a medium bowl and set aside.

2. Melt the chocolate and butter together (I used the microwave). Mix well, then stir in 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, milk, and egg yolk. Add the flour mixture and stir until well combined, then pour the batter into the crockpot.

3. Mix the remaining sugar with the 1/3 cup cocoa powder, the 1/3 cup brown sugar. Heat briefly in the microwave, if necessary to dissolve the sugars. Pour this over the batter in the crockpot.

4. Cook on high for 1-2 hours. The cake is done when it starts to pull away from the edges and it will look mostly set. The chocolate sauce will still be liquid and will be kind of floating on top, though...this is what you want. Allow to cool for 10-15 minutes or so before digging in...serve alone or with berries and homemade whipped cream.