(makes 2, can easily be doubled or tripled)
- 1 ounce dark chocolate
- 2 TBS whipping cream
- 1 tsp ancho chili powder
- 1/2 tsp cinnamon
- 2 ounces dark chocolate
- 1/2 stick butter (4 TBS) scant
- 3 TBS sugar
- 1 egg
- 1 egg yolk
- 1/4 tsp vanilla extract
- 2 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 between 7 and 10 minutes, until cakes are firm. 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.