Abuelita Molten Cakes

PREHEAT oven to 425° F. Grease four 6-ounce ramekins or custard cups with nonstick cooking spray.

MIX flour and baking powder in small bowl; set aside.

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.

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.

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.