I found this in Paula's New Magazine. I felt it would be great for a Valentine's dinner. Paula says this cake is great alone, but it can be topped with vanilla ice cream or a raspberry sauce. The recipe can be made ahead and refrigerated for 2 to 3 days.
- Preheat oven to 425°F Grease 6 (6-ounce) custard cups.
- Melt chocolates and butter in the microwave or in a double boiler. Add flour and sugar to chocolate mixture. Stir in eggs until smooth. Stir in vanilla and Grand Marnier. Divide batter evenly among custard cups.
- Bake for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate.
- Top with vanilla ice cream or raspberry sauce. (Topping optional).