This popular dessert can be made a day ahead and baked at the last minute. The chile powder adds a mild heat and enhances the chocolate flavor.
To reduce the sweetness, use 3 ounces unsweetened chocolate and 3 ounces bittersweet chocolate. Ancho chile powder is available in specialty food stores featuring Southwestern and Mexican foods.
Recipe information
Yield
makes six 4-ounce desserts
Ingredients
Preparation
Step 1
Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 400°F. Butter and lightly sugar six 4-ounce ramekins, custard cups, or baking cups and tap out the excess sugar. Set on a baking sheet.
Step 2
Melt the butter and chocolate together in a small, heavy saucepan over low heat. Remove from the heat. Stir in the flour, ancho powder, and vanilla. Set aside.
Step 3
In the bowl of an electric mixer, beat the eggs and granulated sugar at high speed until thick and lemon colored, scraping the sides of the bowl often, about 5 minutes.
Step 4
Mix the chocolate quickly into the egg mixture.
Step 5
Spoon the mixture into the prepared baking cups and bake for 8 minutes for glass custard cups, 10 minutes for porcelain ramekins, or until the sides of the cakes are firm but the centers are still soft (they will jiggle slightly).
Step 6
Remove the cakes from the oven and let them cool in the baking dishes for 3 minutes. Loosen the edges with a butter knife. Place a dessert plate on top of each and invert onto the plate. Let stand for 1 minute and remove the baking cup.
Step 7
Dust with powdered sugar and garnish with a fresh strawberry or raspberry before serving.
