Piment d’Espelette is a chile pepper that comes from Espelette, a Basque enclave near the Spanish border, but is popular throughout France. If you can’t find piment d’Espelette, cayenne pepper is a great alternative. Don’t worry if the center of the cake is still molten after baking; that’s how it’s supposed to be. Vanilla ice cream  is a delicious accompaniment to the cake and helps offset its spiciness.
Recipes from Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris . Featured with permission from Grand Central Publishing.