• Set aside your Mini Round Flexipan® Mold and your Medium Round Flexipan® Mold.

STEP 1

• In a mixing bowl, whisk together all the dry ingredients (light brown sugar, cocoa powder, all-purpose flour, baking soda and sea salt). Make a well and add the buttermilk. Gently start mixing inwards going outwards with your mini whisk. Add the vegetable oil. Mix until it is all incorporated.
• Pour your preparation into the Flexipan®, flatten the batter if necessary with your spatula.
  

STEP 2

• Place the water in your Mini Round Flexipan® Mold and heat in the microwave until boiling (about 2-3 minutes).
• Carefully remove your hot water from the microwave and pour it into your mixing bowl. Gently whisk in the light brown sugar, cocoa powder, vanilla bean paste and sea salt until the sugar and cocoa have melted.  IMPORTANT: Do not stir this preparation into your cake batter. Simply pour it over.
  
• Place your Flexipan® in the microwave so it is in direct contact with the microwave plater.

COOK!

• Cook on high for 8 minutes. After 8 minutes the cake will appear cooked part way but there will be some pudding like spots that are not cooked all the way, that is normal. 
  
• Once your Chocolate Pudding Cake is ready, keep it undisturbed in the microwave with the door open. Let it cool down for about 20-30min. before unmolding your dessert onto your service plate. Serve warm with your favorite vanilla ice cream.