Preheat oven to 425 degrees.
6 (1 ounce) squares of bittersweet chocolate
2 (1 ounce) squares of semisweet chocolate
10 Tablespoons (1 1/4 stick) butter - unsalted
1/2 cup all purpose flour
1 1/2 cups confectioners sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 Tablespoons orange liqueur
Grease 6 (6 ounce size) custard cups. Melt the chocolates and butter in the microwave or in a double boiler. Add the flour and sugar to the chocolate mixture. Stir in the eggs and egg yolks until smooth. Stir in the vanilla and liqueur.
Divide the batter evenly among the six custard cups and place in tthe oven backing for 14 minutes. The edges should be firm but the centers runny. Run a knife around the edges to loosen and invert on to dessert plates. I serve with a dollop of whipped cream or vanilla ice cream!