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Melt the chocolate and butter together in a bain-marie, then let the mixture cool for a few minutes.
Meanwhile, whip the eggs, egg yolks, sugar, and a pinch of salt until the mixture is light yellow and thick.
Fold the cooled chocolate mixture into the whipped egg mixture, then gently fold in the flour.
Grease and flour 5 or 6 ramekins (or oven-proof glass cups), tapping out any excess flour. Divide the chocolate batter evenly among the prepared ramekins.
Stir 1 tablespoon of liquor into each ramekin.
Cover the ramekins with plastic wrap and chill in the refrigerator for about one hour, or until you're ready to bake.
Preheat the oven to 450 °F (230 °C). Bake the cakes for about 13 minutes.
Remove the cakes from the oven. The edges should look set and firm, but the center will still be soft and molten.
Carefully run a sharp knife around the edge of each cake, then invert onto serving plates.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
