Preheat the oven to 400°F. Heavily butter and lightly flour six 4-6 oz. ramekins. Knock out the excess flour.

In a double boiler over simmering water, melt the butter and chocolate. Remove from the heat and set aside.

In a large bowl, whisk together the eggs, egg yolks, and the 1⁄3 C. sugar. Stir in the 1 Tbsp. coffee liqueur. Whisk in the chocolate mixture, then fold in the flour. Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until firm at the edges and glossy and barely set in the center, 9 to 11 minutes. Remove from the oven and let cool for 10 minutes in the pan.

In a deep bowl, beat the cream until soft peaks form. Add additional sugar and coffee liqueur to taste.

Run a sharp knife around the edges of the cakes to loosen them. Invert each cake onto one of 6 small plates and top each with a dollop of the whipped cream.