Preheat oven to 450.
Use pan spray to spray the interior of your cooking vessels (ramekins, foil cups, muffin tins. Pour in large grain sugar and turn the cups to evenly coat with sugar. Some people use flour to coat the pans. I prefer sugar. It adds a nice crust.
Melt Chocolate and butter in a bowl set over boiling water. When melted, fold in Liqueur.
In a separate bowl, Whisk together eggs, yolks, and sugar.
Remove the chocolate from the heat when melted and smooth. Put a little of the melted chocolate into the eggs and whisk. This will temper the eggs so they don't curdle. Add a little more chocolate and whisk. Then fold the eggs into the chocolate. Mix well. Then fold in the flour and salt. Divide the batter between the cooking vessels.
Bake for 8 to 10 minutes. At this point, the insides will still be liquid. But, the outer shell will be fully cooked. Remove from the oven. Allow to cool for about a minute or 2. Unmold onto a plate. Dust with powdered sugar and serve with ice Cream or whipped cream and a berry drizzle.
