CHILI-SPICED CHOCOLATE MOLTEN LAVA CAKES

Serves: 2 Preparation time: 10 minutes Total time: 30 minutes

Butter for greasing ramekins Regular or dark cocoa powder (for dusting ramekins)

cup (½ stick) unsalted butter, softened

cup (2 ounces) semisweet, bittersweet or dark chocolate 1 large egg

1 large egg yolk

2 tablespoons sugar 1 teaspoon all-purpose flour teaspoon cinnamon teaspoon ancho chile powder

Preheat oven to 450 degrees.

Butter two 4-ounce ramekins and lightly dust the inside of each ramekin with cocoa powder, tapping out the excess; set aside.

Place the stick butter and chocolate in a microwave-safe bowl. Microwave in 30-second increments until almost completely melted. Stir until the chocolate is smooth.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together egg, egg yolk and sugar until light and thick.

Slowly add butter mixture to mixer; add flour, cinnamon, chile powder, cayenne and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 8 to 10 minutes.

Remove from oven and let stand about 1 minute. Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of ramekins and carefully lift to remove. Serve with ice cream if desired and berries. Recipe adapted from www. marthastewart.com