Mudslide Lava Cakes

1/3 stick butter

3 1/2 ounces unsweetened chocolate

1 1/2 cups sugar

3 medium eggs

3 egg yolks

1 1/2 cups flour

dash of salt

1/4 cup Kahlua or other coffee liquor

1/4 cup Bailey's Irish Cream

Grease six ramekins thoroughly with butter. If you don't have ramekins, ovenproof teacups can be used instead.

Melt the butter with the chocolate. (Hint: use the microwave on a low setting for 30 seconds until you can easily stir the chocolate with the butter.)

Beat the eggs and egg yolks with the sugar until thick and lemon-colored. Mix in the melted chocolate and butter. Add the flour and salt slowly and mix thoroughly. Add the liquors.

Pour into ramekins. Bake at 450 for 13 minutes. Gently loosen the edges of each cake and turn onto a serving plate. Flip the cake right side up. Serve plain, dust with powdered sugar, or add a dollop of vanilla ice cream or whipped cream for a sinfully delicious treat!

Note: The batter can be made a day ahead. Pour the batter into the ramekins, then cover each with plastic wrap and store in the refrigerator. Bake at 450 for 13 minutes just before you want to serve them. They're at their best straight from the oven.