Preheat oven to 350°.
Melt 2/3 cup chocolate slowly in the microwave. Heating for 10 seconds at a time, and stirring between heating times, until melted.
Cream together shortening and sugar with a hand mixer until well combined. Add egg, egg yolk, and vanilla. Mix until well combined.
In another bowl combine almond flour, arrowroot starch, cocoa powder, baking soda, and salt.
Mix cooled, melted chocolate into sugar mixture.
Add almond flour mixture and combine with mixer. Add almond milk to loosen mixture; mix with hand mixer until combined.
Transfer batter to a buttered 9-inch cast iron skillet. Top with additional 1/4 cup chocolate chips.
Bake at 350° for 19-20 minutes or until pick inserted in the middle comes out pretty clean. A little goo is good.
Top with ice cream and chocolate syrup, if desired. Share with people you love.