You will need: Custard or souffle baking cups and a baking sheet. Preheat your oven to 425 degrees. Grease your souffle cups generously with butter.

Place well-greased souffle cups on the baking sheet.

Place the 10 tablespoons of butter along with the baker's chocolate in a bowl.

Put them in the microwave for two minutes to melt.

Whisk to incorporate the butter and still-melting chocolate.

When you're done you'll have a nice, creamy smooth sauce.

Add your two ounces of bourbon (about four tablespoons).

Add your flour and sugar.

The Flour and Sugar.

Stir this all up with a fork. It takes quite a bit of effort, and when you're done you'll have a thick, almost dough like mud:

When you add your eggs and egg yolks in and whisk thoroughly, however, your mud will turn into creamy smooth batter:

Dispense evenly into your souffle cups. You'll probably have more batter than you need for four cups. Don't overfill the cups:

Put them in the oven and set the timer for 14 minutes.

When they are done they will look firm around the edges and soft in the center. Let them stand for a minute or two. You will notice that they will shrink down some.

Run a knife around the edge of the molten chocolate bourbon cake to loosen.

Turn them out upside-down on a dessert dish and sprinkle powdered sugar on top for a classy finish.

Make absolutely certain that you serve the molten chocolate bourbon cake warm immediately, because it contains a gooey surprise your guests will not be expecting. The short cooking time leaves the center a molten, gooey, delicious pudding (which solidifies somewhat as it cools):

Now that you have learned how to make molten chocolate bourbon cake, please be sure to view these other chocolate recipes and these cake recipes.