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1
Preheat oven to 350 degrees F.
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2
Melt chocolate with the butter in a double boiler.
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3
When melted set aside to cool about 7-10 minutes but mixture should still be melted.
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4
Using electric mixer (paddle) or hand mix with spoon) the sugar and eggs until lightened in color, about 1 minute.
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5
Pour in the cooled chocolate/butter mixture and then beat or stir in the 1/2 cup of heavy cream, vanilla, salt, and if desired liquer.
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6
Beat well being sure to scape down sides as you proceed.
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7
Add the flour and mix just until blended (do not overmix).
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8
Divide the mixture between 4 (6 ounce) oven proof cups or 5-6 (4 ounce) cups depending upon how large you want the servings.
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9
Place on baking sheets and cook until tops just begin to crack, 25-35 minutes.
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10
Watch carefully near end of baking.
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11
Do not over bake.
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12
Smaller cups will bake faster, and you want center to be soft and ooooozing.
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13
Cool for 15 minutes before serving and if desired, top with whipped cream, that you can prepare while waiting for these luscious deserts to cool.
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14
Whip cream just until it forms soft peaks.
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15
Whip cream can be flavored with coffee or expresso powder or other flavoring that goes with the flavoring in the desert.
