6 oz. bittersweet chocolate
2 oz. semisweet chocolate
10 T. (1 1/4 stick) butter
1/2 c. all-purpose flour
1 1/2 c. confectioners’ sugar
3 large eggs
3 egg yolks
1 t. vanilla extract
2 T. orange liqueur
Preheat oven to 425 degrees F.
Grease or butter 6 (6-ounce) custard cups. Butter bottom first then sides with upward strokes.
Place ramekins on a sheet pan.
Melt the chocolates and butter in the microwave on high for 30 seconds, then whisk.
Microwave another 30 minutes, then whisk. If needed, repeat at 15 second intervals until mixture is smooth and creamy.
With a wooden spoon, stir in the flour and sugar to chocolate mixture. It will be very thick.
Then slowly whisk in the eggs and yolks until smooth.
Whisk in the vanilla and orange liqueur.
Divide the batter evenly among the custard cups, using a measuring cup.
Place the tray in the oven and bake for 13 minutes.
The edges should be firm but the center will be runny. You don’t want to overbake.
Run a knife around the edges to loosen and invert onto dessert plates.
Sprinkle with confectioners sugar, or serve with vanilla ice cream.
Adapted from Paula Deen
