Coat 6-8 one-cup ramekins with butter, then dust with sugar. Refrigerate till batter is made.

Melt butter and chocolate gently in the microwave, till melted (I zap for 30 seconds, stir, then repeat till melted). Stir in vanilla, and liqueur and set aside.

Bring the ⅓ cup of sugar plus 2 tablespoons of water to boil in a small pan. Simmer till sugar is dissolved. In a mixer with the whisk attachment, mix egg yolks, then slowly add sugar syrup.

Beat for about 3 minutes, till yolks triple in bulk.

Fold into the chocolate mixture and set aside. Wash the mixer bowl and attachment well...both must be free of any oils for the whites to whip properly.

Beat egg whites on medium speed till frothy, a minute or so. Add cream of tartar and increase speed to medium-high.

Beat to soft peaks, then add powdered sugar. Continue beating till stiff peaks form, about 2-4 more minutes. Whites should be firm enough to support a spatula, but not dry.

Beat a quarter of the egg whites into the chocolate by hand with a whisk.

Then fold the chocolate mixture into the egg whites, folding gently with a large spatula, till just incorporated.

Fill each ramekin almost to the rim, wiping excess off of the lip, if needed, using a damp paper towel.

Add foil "collar" coated with cooking spray extending about 2 inches above the ramekin...this will allow for a higher rise but is not necessary.

You may also freeze at this point. Wrap ramekins well with plastic, then foil. Freeze for at least 3 hours and up to one month.

When ready to bake, preheat the oven to 400 degrees. Unwrap frozen ramekins and place them on a baking sheet.

Bake until fully risen, about 20-25 minutes. If baking without freezing, reduce baking time to 12-15 minutes.

Soufflés are done when fragrant and fully risen. Use two spoons to pull open the top of one souffle and peek inside. If not yet done, place it back in the oven for a couple more minutes Serve immediately.

Serve immediately with a sprinkle of powdered sugar.