Fallen Chocolate Cakes With Spanish Paprika
By: Barcelona Bites
Published: Saturday, October 2, 2010 - 11:38am

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

Preparation

1 Butter and flour four individual custard cups or ramekins. 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. 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. 4 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. 5 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. 6 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. 7 At this point you can either invert the cakes onto plates or serve them in the ramekins (which is what I prefer to do). 8 Serve with either fresh whipped cream or vanilla icecream.

About


This sounds odd but it really is a great combination that will leave your guests scratching their heads about what the secret indredient was.