Generously butter the inside of 4 ramekins, or small pudding tins.

Whisk together the egg yolks, eggs, and sugar in a bowl until light and fluffy.

Melt the chocolate and the butter in the microwave (on a low setting and check continuously).

Stir the butter/chocolate into the egg/sugar mixture until combined.

Add the liqueur to the mixture and stir again.

Finally, add the cocoa powder and the flour to the bowl and stir.

Carefully divide the batter between the prepared tins. Tap on the worksurface to remove any bubbles in the mixture.

Place the tins into the fridge for 30 minutes.

Meantime, preheat the oven to 220C/Gas Mark 7.

When ready, put the tins into an oven dish, and pour in boiling water to create a bain Marie.

Bake in the oven for 10-12 minutes.

When gently baked on the top (it should be 'just' baked and still soft on the inside), remove from the oven and very carefully use a palate knife to ensure it doesn't stick to the sides of the tin.

Turn out onto a plate - this works best while still hot, but please be careful!

Serve with a large spoon of vanilla ice cream.