1 cup Sunsweet Dates, finely chopped
2 tablespoons finely chopped toasted hazelnuts or walnuts
1/3 cup butter
6 ounces bittersweet chocolate, chopped
3 large eggs
3 large egg yolks
1/4 cup granulated sugar
3 tablespoons flour
2 tablespoons hazelnut or other liqueur
1 teaspoon vanilla extract

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 375 degrees F.

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 extract. 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 for 5 minutes. Run a sharp knife around edge of each and invert onto plates. Serve with ice cream or whipped cream, if desired.

Makes 6 servings.