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.

　　

Ingredients

makes six 4-ounce desserts

　　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

　　

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.

　　Cooks' Note

　　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.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.