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1
Position the oven racks so that they are evenly spaced and one rack is in the center.
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2
Preheat the oven to convection bake at 400F.
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3
Butter and lightly sugar six 4-ounce ramekins, custard cups, or baking cups and tap out the excess sugar.
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4
Set on a baking sheet.
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5
Melt the butter and chocolate together in a small, heavy saucepan over low heat.
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6
Remove from the heat.
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7
Stir in the flour, ancho powder, and vanilla.
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8
Set aside.
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9
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.
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10
Mix the chocolate quickly into the egg mixture.
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11
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).
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12
Remove the cakes from the oven and let them cool in the baking dishes for 3 minutes.
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13
Loosen the edges with a butter knife.
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14
Place a dessert plate on top of each and invert onto the plate.
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15
Let stand for 1 minute and remove the baking cup.
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16
Dust with powdered sugar and garnish with a fresh strawberry or raspberry before serving.
