This recipe came from the newspaper, it does not specify what size ramekins to use. It pairs an oozing, warm chocolate center with an unexpected chile heat. The Ancho chile pepper, made from dried poblano peppers, is very mild, almost sweet, and pairs well with dark chocolate.

CHOCOLATE-CHILE MOLTEN CAKES

3 Tablespoons butter
1/2 cup plus 1/2 teaspoon sugar
1/2 teaspoon plus 1 pinch ground dried ancho-chile pepper (see note)
1/3 cup semisweet chocolate chips
2 eggs

Preheat oven to 400 degrees F.

Melt butter in a small pot over medium-low heat, then reduce heat to low. Use a small amount of the melted butter to grease two individual servings ramekins. Sprinkle each ramekin with 1/4 teaspoon sugar and a tiny pinch of the ancho chile powder; tap and swirl sugar around to coat the bottom and sides.

Add chocolate chips to butter in pot over low heat; stir until smooth. Remove from heat.

Stir in 1/4 cup sugar and eggs, mixing well. Divide batter between the two prepared ramekins. Place ramekins on a baking sheet.

Bake about 15 minutes (centers should still look moist). Let cool 10 minutes.

Run a knife around sides of cakes and invert onto dessert plates.

Makes 2 servings.

Note: Look for dried ground ancho chile pepper in the supermarket spice aisle or Hispanic foods section. Pasilla chili powder is a good substitute. Don’t use regular chili powder because the spice blend might not go with chocolate.