Paula Deen and altered it just a little bit. I had to make 8 servings, so it was a bit tricky to scale it... The recipe below serves 6.
6 (1-ounce) squares bittersweet chocolate (I used Ghiradelli)
2 (1-ounce) squares semisweet chocolate (I used Ghiradelli)
10 tablespoons butter
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 (I used Kahlua instead)
(* I made these early in the day and put them in the fridge. Be sure to take them out an hour before baking if they are in the fridge.)
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups (I used the Pampered Chef little prep bowls) with shortening and coat well with granulated sugar.
Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and liqueur. Divide the batter evenly among the custard cups. (Cover and put into refrigertor at this point, if you are making them ahead.)
Place in the oven and bake for 14 minutes. (Since mine were still a little cool from the frig, I baked 17 minutes, but could probably have gone even longer.) The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Use knife to help lift up the cup and release the cake. Sprinkle with powdered sugar and serve with vanilla ice cream.