• 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 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 butter, almond flour, orange extract and orange zest. Mix until combined.
  3 eggs, 3.50 oz sugar, 1/4 tsp orange extract, 5.30 oz almond flour, 3/4 orange zest
  
• Pour your 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.
  
• Once your Orange Zest 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 whipping cream

WHITE CHOCOLATE DECORATION

• Place the white chocolate chips in your Mini Flexipan® Mold. Heat in the Microwave 30 seconds at time. Stir with your mini whisk in between until melted, then add the orange extract and the orange zest. Pour it into one well from your Flower Tray. Refrigerate to let it set.
  1 oz white chocolate chips, 1/4 tsp orange extract
  

ASSEMBLY

• Pour the chocolate ganache on top of your orange zest cake and place your white chocolate flower into the center. Let the ganache set before enjoying (about 30 minutes in the fridge). Bon Appétit!