Melted-Center Ancho Chocolate Cakes

• Butter and sugar for the baking dishes
• 8 tablespoons (1 stick) butter
• Six 1-ounce squares bittersweet or semisweet chocolate
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ancho chile powder
• 1 teaspoon vanilla extract
• 3 eggs
• 1/4 cup granulated sugar
• Powdered sugar and berries for garnish

1. Position the oven racks so that they are evenly spaced and one rack is in the center.
2. Preheat the oven to convection bake at 400F.
3. Butter and lightly sugar six 4-ounce ramekins, custard cups, or baking cups and tap out the excess sugar.
4. Set on a baking sheet.
5. Melt the butter and chocolate together in a small, heavy saucepan over low heat.
6. Remove from the heat.
7. Stir in the flour, ancho powder, and vanilla.
8. Set aside.
9. 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.
10. Mix the chocolate quickly into the egg mixture.
11. 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).
12. Remove the cakes from the oven and let them cool in the baking dishes for 3 minutes.
13. Loosen the edges with a butter knife.
14. Place a dessert plate on top of each and invert onto the plate.
15. Let stand for 1 minute and remove the baking cup.
16. Dust with powdered sugar and garnish with a fresh strawberry or raspberry before serving.

butter, butter, chocolate, flour, ancho chile powder, vanilla, eggs, granulated sugar, sugar

Taken from www.epicurious.com/recipes/food/views/melted-center-ancho-chocolate-cakes-372547 (may not work)