• Place your Rose Buds Flexipat® Tray on the top of your Medium Perforated Baking Sheet. Set aside
• Preheat oven to 350F/180C.

MINI CAKES PREPARATION

• In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt). Make a well and add the egg. Gently start mixing inwards going outwards with your mini whisk. Add the heavy whipping cream, canola oil and vanilla bean paste. Mix until it is all incorporated. Fold your dark chocolate chips.
• Scoop your preparation into your Flexipat®. Place your Medium Bonmat on top so the cakes rise up flat.
  

BAKE!

• Bake for 13 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 10min). It is ready when the toothpick inserted comes out clean.
  
• Once your Chocolate Rose Buds Mini Cakes are out of the oven, remove the Bonmat right away and let them cool down for about 10min before unmolding directly onto your cooling rack.

CHOCOLATE DECORATION

• METHOD 1: Place the ruby chocolate chunks into 15 wells of your clean Flexipat® and the milk chocolate chunks into the remaining wells. Then, place your tray in your turned off oven for about 3 minutes. METHOD 2: Simply melt the Chocolates in the microwave - 30 seconds at a time.
• Gently brush the melted chocolate into each wells. And place the baked chocolate cakes back in their respective wells, pressing gently.
  
• Refrigerate and unmold once the chocolate has set (About 30 minutes or so). IMPORTANT: Do not unmold too soon as your chocolate will break otherwise. Serve and Enjoy, Bon Appétit!