Fallen Chocolate Cakes With Spanish Paprika
This sounds odd but it really is a great combination that will leave your guests scratching their heads about what the secret indredient was.
Total Steps
8
Ingredients
10
Tools Needed
7
Ingredients
- 4.0 ounces semi-sweet baking chocolate
- 1.0 pinch pimentón (Spanish paprika)
- 4.0 ounces unsalted butter
- 2.0 eggs eggs
- 1.0 egg yolk egg yolk
- 1/4 cup sugar
- 1.0 pinch salt
- 1.0 tablespoon flour
- fresh whipped cream(optional)
- vanilla ice cream(optional)
Instructions
Step 1
Butter and flour four individual custard cups or ramekins.
Step 2
Sauté the pimentón 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.
Step 3
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.
Step 4
Pour the melted chocolate mixture over the egg mixture. Then scatter the flour on top and gently fold it all together until the batter is uniform in color.
Step 5
Pour the batter into ramekins. At this point you can either cover them with plastic and refrigerate for up to 8 hours, or bake right away.
Step 6
When ready to bake, preheat the oven to 400 F (220 C) and bake for 12-13 minutes.
Step 7
At this point you can either invert the cakes onto plates or serve them in the ramekins.
Step 8
Serve with either fresh whipped cream or vanilla ice cream.