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Preheat the oven to 350 degrees F.
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In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
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Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking.
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Strain and pour into individual porcelain ramekins.
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Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins.
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Bake until firm in the center, about 30 minutes.
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Remove the ramekins from the water bath and let cool completely.
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Place in the refrigerator for 2 hours.
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Dust with sugar and caramelize with a propane torch. Serve immediately.