for the molten centers
1 ounce dark chocolate (I used Trader Joe's Pound Plus 72% Belgian Dark Chocolate Bar)
2 TBS whipping cream
1 tsp ancho chili powder (available in Mexican markets and many supermarkets)
1/2 tsp cinnamon
2 ounces dark chocolate
1/2 stick butter (4 TBS)
scant 3 TBS sugar
1 egg yolk
1/4 tsp vanilla extract
TBS cake flour
To make the centers, melt the chocolate and whipping cream in a
double boiler or in the microwave. Stir in the ancho powder and
cinnamon until completely mixed. Chill this mixture in the
refrigerator. When chilled, form into two balls.
Preheat the oven to 400º F. Butter 2 six-ounce ramekins.
Melt dark chocolate and butter together in double boiler or microwave. Whisk to thoroughly incorporate the butter into the chocolate.
In a small mixing bowl, use an electric mixer to whisk egg, egg yolk, sugar and vanilla until light, about 5 minutes. Gently fold in the chocolate mixture and flour until just incorporated. Pour the cake mixture into the prepared ramekins. Press a chocolate ball into the center of each ramekin.
Bake about 10 minutes, until cakes are firm. (My oven is
terribly erratic, making it a guessing game each time as to when the
cakes will be done, anywhere from 7 to 12 minutes. ) Let cakes sit on a
rack for 3 to 5 minutes. Run a knife between the edge of the cakes and
the ramekins. Invert a plate on each ramekin, flip plate and ramekin
over, remove ramekin and serve. Garnish with powdered sugar, raspberry
coulis and fresh raspberries.