• Place your Medium Round Mold on the top of your medium perforated baking sheet. Set aside.
• Preheat oven to 350F/180C.

BLACK ALMOND CAKE (COFFIN) 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 together with the granulated sugar, almond flour, black cocoa powder and almond extract. Mix until combined.
  3 eggs, 4.23 oz granulated sugar, 5.30 oz almond flour, 1 tsp almond extract, 0.53 oz black cocoa powder
  
• Pour the batter into the Medium Round Mold. Use your spatula to flatten the surface.
  

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 almost clean with little to no crumbs.
  
• Once your black almond cake is out of the oven, let it cool down for 15 minutes before demolding onto a cooling rack. NOTE: If you are making them a day ahead, simply wrap them in plastic and store in the refrigerator.
• Once it has cooled down use the coffin cookie cutter to cut your 10 coffins. NOTE: I like to dice the scraps to enjoy as a small snack. They are also perfect to make cake pops! Set aside.
  

ALMOND CAKE PREPARATION

• Place your  6-Loaf Tray 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.
  3.83 oz butter
• In a mixing bowl, whisk the eggs together with the granulated sugar, almond flour and almond extract. Mix until combined. Set aside.
  5 eggs, 5.29 oz granulated sugar, 8.81 oz almond flour, 2 tsp almond extract
  

ASSEMBLY

• Place 5 coffins at the center of the mold. With this recipe, you will only use 2. Then fill the sides and the top just enough to cover the hidden coffin. NOTE: It is very important when placing the coffins to hold them straight ; the batter around it will hold it together.
  
• 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 almost clean with little to no crumbs.
• Once your almond cakes are out of the oven, let them cool down for 15 minutes before demolding onto a cooling rack. Once they have completely cooled down, add a bit of melted chocolate on top along with a few halloween sprinkles. Enjoy! "BONE" Appétit & Happy HALLOWEEN!
  Melted dark chocolate and sprinkles