Source: As demonstrated on Midday About the Bay by Chef Sharon Nahm of Lark Creek in San Mateo, California.
Yield: 4 individual cakes
4 ounces bittersweet chocolate
3 ounces unsalted butter
1 1/2 tablespoons cornstarch
5 ounces granulated sugar
2 egg yolks
1 teaspoon Grand Marnier
Melt the chocolate and butter in a double boiler over simmering water until the mixture is smooth.
Meanwhile, in a separate bowl whisk together the cornstarch and the sugar to remove any clumps. Once all the chocolate and butter mixture is melted, whisk in the cornstarch/sugar into the chocolate mix until smooth. Then add in the rest of the ingredients into the chocolate mix and whisk until smooth.
Using individual 4 ounce ramekins, butter and flour them twice to ensure a good coating. Pour the cake batter into these ramekins so that they are 3/4 full, and bake in preheated oven at 375 degrees F for approximately 15-18 minutes. The top of the cake should be cracked and the center should be still moist and slightly wet.
Let cake cool for about a minute or two, then unmold onto serving plates and serve with your favorite ice cream or whipped cream.