Chorizo Fluted Cakes

1. 1

   Preheat the oven to 200 degrees Celsuis.

2. 2

   Heat the milk and butter in the microwave.

3. 3

   In a bowl, mix the egg and egg yolk with the buckwheat flour. Pour in the milk and butter mixture. Mix well to avoid lumps.

4. 4

   Remove the skin from the chorizo and cut it into small cubes. Add it to the batter along with the grated cheese. Add salt and a few pinches of Espelette pepper.

5. 5

   Fill a mini fluted mold pan's cups 2/3 full with the batter.

6. 6

   Bake for 20 minutes. Let cool before unmolding.

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