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.

Read Food Republic’s interview with Lauren Shockey.