1. Preheat Oven to 350 and adjust rack to center of oven

2. Spray mold with pan spray

3. Melt 4 tbsp butter in a medium saucepan over medium heat. Cook until browned (7-10 minutes). Remove from heat and let cool at room temperature about 30 minutes.

4. Place 10 oz chocolate, chopped in a medium bowl.

5. Bring the cream to a boil in a small saucepan over medium heat. Once boiling, immediately pour over the chocolate.

6. Tap the bowl to settle the chocolate and cream and let sit for 30 seconds

7. Slowly stir together about 2 minutes. Set aside to to cool to 70 degrees (room temp) -- this is the ganache

8. Sift together almond flour, flour, powdered sugar, baking powder, and salt into a bowl of standing mixer with paddle attachment

9. Mix the dry ingredients for 30 seconds

10. Add the egg whites all at once and mix on medium speed for 3 minutes.

11. Add the ganache and vanilla and mix for 30 seconds

12. Add the melted butter all at once. Mix for 30 seconds on medium speed then raise to high speed and mix for 3 minutes. (Batter will keep in fridge for 2 weeks)

13. Fill the molds with batter and cook for 15-20 minutes until a toothpick comes out clean

14. Fill cakes with 2-3 tbsp raspberry ganache and serve with raspberries

Raspberry Ganache

1. Melt 8 oz chocolate over double broiler and then cool to 100 degrees

2. Melt butter and then cool to 100 degrees

3. Pour butter into chocolate

4. Stir in the raspberry puree

5. Allow to cool to 70 degrees.