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1
Heat oven to 325F Butter six 5-ounce custard cups.
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2
Heat chocolate with butter in saucepan over low heat, stirring often, until chocolate is nearly melted.
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3
Remove from heat.
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4
Stir until chocolate is completely melted.
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5
Beat eggs, yolks, and sugar on medium speed until thick and pale (about 4 minutes).
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6
Beat in four, 1 tablespoon at a time.
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7
Add liqueur and chocolate mixture.
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8
Beat until light and fluffy (about 4 minutes).
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9
Divide batter among custard cups, place on cookie sheet.
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10
Bake 18-20 minutes just until tops are firm and rounded and cake begins to pull away from sides.
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11
Let cakes cook a few minutes, then run a knife around the edges.
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12
Invert onto individual dessert plates.
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13
Serve immediately with coffee ice cream.
