1) Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color.

2) Add the melted chocolate and the flour.Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.Divide the chocolate cream among the ramekins

3) Stir in 1 tablespoon of liquor into each ramekin and stir.Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.Pre-heat the oven to 450 F (230 C) and bake for about 13 minutes.

4) Remove from the oven, edges should be firm but the center will be runny.Run a sharp knife around each cake and unmold onto serving plates.

5) Sprinkle with powdered sugar and serve immediately.