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1
Preheat the oven to 375 degrees F.
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2
Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle mold with softened butter.
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3
Fill the mold with granulated sugar, then pour out the excess.
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4
If you have properly buttered the mold, the sugar will stick to the side and bottom of it.
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5
The butter and sugar keeps the souffle from sticking to the side of the mold and allows it to rise evenly.
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6
The sugar also gives the souffle a crunchy crust.
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7
Place a double boiler 1/2 filled with water over high heat and bring to a boil.
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8
Place the chopped chocolate in the top of the double boiler and melt until quite hot.
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9
Stir occasionally.
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10
Place the eggs, sugar and lemon in another double boiler placed over boiling water.
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11
Whisk the egg mixture until lukewarm.
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12
Remove the egg mixture from the heat and pour into the bowl of a stand mixer.
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13
Whip to stiff peaks.
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14
While the egg mixture is whipping, check the chocolate.
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15
It should be hot to the touch.
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16
Stop the mixer.
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17
Use a rubber spatula to fold the hot chocolate into the whipped egg whites.
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18
Use a rubber spatula to gently place the souffle mixture in the buttered and sugared mold.
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19
Fill to about 1 inch above the rim of the mold.
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20
Place the souffle in the center of the oven and allow enough room for it to rise.
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If the souffle is too close to the top of the oven or under a rack, it will stick when it rises.
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22
If the souffle is too close to the bottom of the oven, the bottom of the souffle will burn before the inside is properly baked.
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23
Bake until the souffle has risen 1 1/2 times in height and starts to brown on top, about 20 minutes.
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24
Remove from the oven and dust the top with the powdered sugar.
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25
Serve immediately with a side of whipped cream or Creme Anglaise.
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26
Note: This souffle can also be baked in buttered and sugared individual size molds.
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27
Use a pastry bag with a large opening (no tip) to pipe the souffle mixture into the molds about 1 inch above the rim.
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28
Bake until risen in height and lightly browned on top, 6 to 8 minutes.
