I wanted to make this one on New Year’s but…..I fell asleep instead. I was up before the ball dropped though. I made it tonight and it was really, really..rich. It needed some vanilla ice cream on the side to cut the richness but I was all out. Bummer. I also split the recipe in half cause there was only the three of us chowing down and I really didn’t want three extras sitting around….especially cause the official “cut out the crap food” date is this Thursday. I’m trying to get in all my favs before celery and wasa crackers become my staples. Ugh. Enjoy.
Ingredients (Recipe courtesy of Food Network & Paula Deen)
- 6 (1-ounce) squares bittersweet chocolate
- 2 (1-ounce) squares semisweet chocolate
- 10 tablespoons (1 1/4 stick) 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
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. 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 orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.