Ingredients: 4 ounces (115 g) semi-sweet baking chocolate,1 pinch of pimentón (Spanish paprika),4 ounces (115 g) unsalted butter,2 eggs,1 egg yolk,1/4 cup (50 g) sugar,1 pinch of salt,1 tablespoon (8 g) flour
Instructions:
- Butter and flour four individual custard cups or ramekins.
- Saut the pimentn in the butter over low heat until butter is melted.
- Add the chocolate and continually stir until it is melted.
- Remove from heat and set aside.
- In a mixing bowl, beat (using a hand beater) the sugar, eggs, egg yolk, salt until the mixture has nearly tripled in volume. It should be light yellow and much thicker than when you started.
- Pour the melted chocolate mixtures over the egg mixture. Then scatter the flour on top of that and gently fold it all together until the batter is uniform in color.
- Pour the batter into ramekins. At this point you can either cover them with plastic and refridgerate for up to 8 hours, or bake right away.
- When ready to bake, preheat the oven to 400 F (220 C) and bake for 12-13 minutes. The cakes will still be a bit wobbly in the center when you take them out.
- At this point you can either invert the cakes onto plates or serve them in the ramekins (which is what I prefer to do).
- Serve with either fresh whipped cream or vanilla icecream.
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