1 teaspoon vanilla
2 tablespoons hazelnut or other liqueur
3 tablespoons flour
1/4 cup sugar
3 large egg yolks
3 large eggs
6 ounces bittersweet chocolate, chopped
1/3 cup butter
2 tablespoons finely chopped toasted hazelnuts or walnuts
1 cup Sunsweet Dates, finely chopped
Butter 6 (3/4 cup) custard cups. Sprinkle dates and nuts in bottom of cups, dividing evenly. In small saucepan, stir butter and chocolate over low heat until melted. Cool. Preheat oven to 375ºF. With electric mixer, beat eggs, egg yolks and sugar on high speed until mixture is light and fluffy, about 8 to 12 minutes. Beat in flour. Gently stir in chocolate mixture, liqueur and vanilla. Blend well. Pour batter into prepared custard cups and place on baking sheet. Bake for 12 minutes or until set around sides but soft in center. Cool 5 minutes. Run sharp knife around edge of each and invert onto plates. Serve with ice cream or whipped cream, if desired.
Makes 6 servings.