Source: Morton's of Chicago, Phoenix, Arizona

Godiva chocolate liqueur is rather expensive, so you may want to ask for the small, 3-ounce bottle.

Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners sugar
1 cup all-purpose flour
Vanilla ice cream

Preheat oven to 350 degrees F and generously coat an 8-inch souffl?dish with butter, then dust with granulated sugar.

Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating.

In a medium bowl, sift the confectioners' sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into souffl?dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.

Serve hot with vanilla ice cream.