Crisply caramelized on the outside, whisper-soft on the inside—this crustless masterpiece hails from San Sebastián, Spain, where Chef Santiago Rivera first dared to burn the top and discovered perfection. Its deeply golden, slightly bitter skin gives way to a billowy, mousse-like interior, light as a soufflé—each slice is a balance of sweet, creamy, and caramel-savory depths. Served with a rich cherry bourbon compote that adds a bright, boozy finish, elevating every bite into a decadent experience.