• NOTE: This recipe is to make one 4 layer candle cake and one 3 layer cake.

ALMOND CAKE PREPARATION

• Preheat oven to 350F/180C. Place your Medium Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Place butter in a small sauce pan and heat on low until melted. Set aside.
  2.30 oz butter
• In a mixing bowl, whisk the eggs and sugar together. Add the cooled melted butter, almond flour, black cocoa powder and the vanilla bean paste. Mix until combined. Pour your batter into your Medium Round Mold.
  3 eggs, 4.25 oz granulated sugar, 5.30 oz almond flour, 0.35 oz black cocoa powder, 1/2 tsp vanilla bean paste
  

BAKE!

• Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 12 minutes). It is ready when the toothpick inserted into the center comes out clean.
  
• Once your black cocoa almond cake is out of the oven, let it cool down completely in the mold before demolding onto a cooling rack.

CHOCOLATE GANACHE PREPARATION

• While your Cake is cooling down, prepare the Chocolate Ganache.
• Pour the heavy whipping cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Set aside.
  2 oz dark chocolate chips, 2 oz heavy cream

ASSEMBLY

• Cut 7 disks using a 3 1/4" | 8 cm round cutter.
  
• Place one disk on top of a piece of parchment paper and spread a little ganache on top. Then continue to add the cake along with the ganache until you have a four layer cake. Level the ganache around and on top, set aside. Repeat this step for the three layer cake. Refrigerate for 20 minutes until the ganache has harden and the cakes are easy to manipulate.
  
• Roll the gold shimmer fondant into a large rectangle. Slice two longer rectangles so they fit the diameter of your cakes and leave an inch on top and bottom. Then, brush the frosting (NOTE: This will act as our glue between the fondant and the ganache).
  gold shimmer fondant, 16 oz vanilla frosting
  
• Roll your cakes into each strip of fondant. Use your fingers to seal it around and press them around to give the "candles" some texture. Refrigerate for another 20 minutes until the fondant has harden and the cakes are easy to manipulate.

DRIP DECORATION

• Heat the remaining of the frosting in the Microwave 15 seconds at time until it is more liquid. Add the black food colorant and stir until combined. Take your cakes out of the refrigerator and place the candles at the center. Using a spoon, create a drip around the cakes. Refrigerate until it has set and go around for a second or a third time to create a more dramatic drip effect. Enjoy your spectacular Black Flame Drip Candle Cake. "BONE" Appétit!
  Food Colorant