Spanish Bar Recipe

Name: Chavals Spanish Bar Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1.75 cups all-purpose flour; 2 cups granulated sugar; 0.75 cups unsweetened cocoa powder; 1.5 tsp baking powder; 1.5 tsp baking soda; 1 tsp salt; 2 pieces eggs; 1 cups whole milk; 0.5 cups vegetable oil; 2 tsp vanilla extract; 1 cups boiling water; 1 cups granulated sugar; 0.5 cups butter; 0.5 cups heavy cream; 1 tsp sea salt; 2 cups heavy cream; 1 cups whole milk; 0.75 cups granulated sugar; 2 pieces serrano peppers; 1 tsp vanilla extract; 0.5 tsp smoked sea salt; 4 pieces egg yolks

Inspired by Chaval

Time3h

Serves8

chocolate cake, caramel, smoky serrano ice cream

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Ingredients

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Chocolate Cake

1 3/4 cups 00 bread flour

2 cups granulated sugar

3/4 cups unsweetened cocoa powder

1 1/2 tsp Baking powder

1 1/2 tsp baking soda

1 tsp Celtic sea salt

2 pieces Eggs

1 cups whole milk

1/2 cups Tuscany sunflower oil

2 tsp Watkins vanilla extract

1 cups boiling water

Caramel Sauce

1 cups granulated sugar

1/2 cups Butter

1/2 cups Heavy cream

1 tsp sea salt

Smoky Serrano Ice Cream

2 cups Heavy cream

1 cups whole milk

3/4 cups granulated sugar

2 pieces Serrano peppers

1 tsp Watkins vanilla extract

1/2 tsp smoked sea salt

4 pieces egg yolks

Method

Chocolate Cake

Prepare the Batter

Preheat the oven to 350°F (175°C). In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract, and mix until well combined. Gradually stir in boiling water until the batter is smooth.

Bake the Cake

Pour the batter into two greased 9-inch round cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Caramel Sauce

Prepare the Caramel

In a medium saucepan over medium heat, melt the sugar until it turns a golden brown color, swirling the pan occasionally. Add butter and stir until melted. Slowly pour in heavy cream while stirring continuously. Add sea salt and mix well. Let cool.

Smoky Serrano Ice Cream

Make the Ice Cream Base

In a saucepan, heat the cream, milk, and sugar over medium heat until the sugar dissolves. Add the serrano peppers and simmer for about 10 minutes. Remove from heat and let steep for 30 minutes.

Combine and Churn

Strain the mixture to remove the peppers. Whisk in the egg yolks and return to the heat, stirring constantly until the mixture thickens. Remove from heat, add vanilla and smoked sea salt. Chill in the refrigerator, then churn in an ice cream maker according to the manufacturer’s instructions.