• Place your 3D Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

ALMOND CAKE PREPARATION

• Place your dark chocolate in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Then, add the butter, stirring well to combine until butter is melted. Take the bowl off the heat, set aside to cool down.
  3.53 oz butter, 7.06 oz dark chocolate chunks
• In a mixing bowl, beat the eggs and sugar together.
  1.76 oz sugar, 4 eggs
  
• Add the cooled melted chocolate/butter.
  
• Then, add the almond flour. Mix until combined.
  5.30 oz almond flour
  
• Pour the batter into your 3D Round Mold.
  

BAKE!

• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20 minutes). It is ready when the toothpick inserted into the center comes out clean. NOTE: The cake tends to fall down once it cools down, that's completely normal.
  
• Once your Flourless Chocolate 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. Spread the ganache on top of your cake and add the fresh cleaned raspberries. Enjoy & Bon Appétit!
  2 oz dark chocolate chips, 2 oz heavy whipping cream, 5.30 oz raspberries