Grate chocolate. Add sugar and hot coffee. Add butter and eggs, and mix together well. Mix in liqueur, if desired.
Line an 8–10 cup charlotte mold or soufflé pan with double-folded, heavy-duty aluminum foil. Pour in batter. Bake at 350° for 45 minutes to 1 hour. Chill. Serve covered with piped whipped cream or crème chantilly.
Note: We did this in a smaller soufflé dish for 35 minutes without tin foil. Also beautiful in a fence of lady fingers in a springform pan.
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