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Melt the bittersweet chocolate, semisweet
chocolate and butter in a double broiler. Once
everything has melted together remove from the
heat. Add the all-purpose flour and confectioners'
sugar to the chocolate mixture. Stir in the eggs
and yolks until smooth. Then add the vanilla
extract and coffee liqueur. Divide the batter
evenly among the ramekins and place in the oven to
bake for 15 minutes. The edges should be firm but
the center will be runny. Run a knife around the
edges of the cakes to loosen them and invert onto
dessert plates.
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