• Place your Double Savarin Flexipat® Tray on the top of your medium perforated baking sheet. 
• Preheat oven to 350F/180C.

CAKE 1 (SWEET) PREPARATION

• In a mixing bowl, whisk the eggs and sugar together. Add the canola oil and vanilla bean paste. Then, incorporate the all-purpose flour and baking powder. Mix until combined. Fold the dark chocolate chips. Pour your preparation directly in the first well of your Flexipat®.

CAKE 2 (SAVORY) PREPARATION

• In another mixing bowl, whisk the flour and baking powder together. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add a splash of milk at a time. Continue mixing. Then, add the Sweet basil olive oil, Salt and Pepper (season to taste). Fold the roasted onion/red pepper blend, the sun-dried tomatoes, the Kalamata olives and shredded cheese. Mix until it is all incorporated. Pour your second preparation directly in the remaining well of your Flexipat®.
  

BAKE!

• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 25min). It is ready when the toothpick inserted comes out clean.
  
• Once your Sweet and Savory Cakes are out of the oven, let them cool down for about 10min. Then, Unmold directly onto your cooling rack. Serve and Enjoy! Bon Appétit!