Make It
Step 1
Preheat oven to 425° F. Grease four 6-ounce ramekins or custard cups with nonstick cooking spray.
Step 2
Mix flour and baking powder in small bowl; set aside.
Step 3
Melt Abuelita, butter and milk in medium saucepan over medium heat; stir well until chocolate is melted. Add flour mixture to chocolate mixture; stir until combined. Let cool to room temperature.
Step 4
Beat in eggs one at a time, beating well after each addition. Stir in vanilla extract. Pour batter evenly into prepared ramekins. Place ramekins on baking sheet.
Step 5
Bake on center oven rack for 11 to 12 minutes or until puffed and center still moves slightly (center will be molten and runny). Cool for 2 minutes. Run knife around edges to loosen and invert onto dessert plates. Serve immediately with ice cream and fresh berries.
