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
Procedures : 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