½ cup Butter
4 oz. Bittersweet Chocolate
2 large Eggs
¼ cup Sugar
1 T. Irish Cream
1 T. all-purpose Flour
8 T. Irish Cream, divided (optional)

 

Preheat oven to 450° and lightly butter four ramekins.

Place butter and chocolate in a medium glass bowl; microwave on HIGH for about 2 minutes, stirring twice, until butter and chocolate are melted.

Add eggs, sugar and liqueur; beat with electric mixer until foamy.

Beat in flour until just combined.

Pour equal amounts of batter into ramekins; bake for 8-10 minutes or until set around the edges and soft in the middle.

Let stand for 5 minutes, then invert onto 4 small plates. Pour 2 T. liqueur around the edge of each, if you like. Serves 4.