Paula Deen's Molten Lava Cake

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.

• Ready In: 14 mins
• Serves: 6

Ingredients

• 6 (1 ounce)  bittersweet chocolate squares
• 2 (1 ounce)  semi-sweet chocolate baking squares
• 10  tablespoons butter
• 1⁄2 cup all-purpose flour
• 1 1⁄2 cups confectioners' sugar
• 3  large eggs
• 3  egg yolks
• 1  teaspoon vanilla extract
• 2  tablespoons Grand Marnier

Directions

1. Preheat oven to 425°F Grease 6 (6-ounce) custard cups.
2. 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.
3. 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.
4. Top with vanilla ice cream or raspberry sauce. (Topping optional).
5. Enjoy!