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1
Preheat the oven to 375.
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2
In a large bowl, whisk the egg yolks briefly.
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3
Gradually add 3 tablespoons of the sugar and the flour, whisking until light and fluffy.
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4
In a small saucepan, melt the butter over low heat.
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5
Remove from the heat, add the chocolate and stir until completely melted.
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6
Let cool to room temperature.
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7
Stir the chocolate into the egg mixture.
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8
Butter six 1/2-cup ramekins and coat them with sugar.
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9
In a large bowl, beat the egg whites with the lemon juice until soft peaks form.
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10
Add the remaining 1/2 tablespoon sugar and beat until firm and glossy.
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11
Using a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it.
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12
Fold in the remaining whites until just blended, with a few streaks of white remaining.
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13
Carefully spoon the mixture into the ramekins, filling them three-quarters full.
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14
Set the ramekins in a baking dish and add enough hot water to the dish to reach halfway up the sides of the ramekins.
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15
Bake for about 10 minutes, or until the souffles have risen nicely and are just slightly wobbly in the center.
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16
Using oven mitts or large tongs, carefully remove the souffles from the water bath and unmold each one onto a dessert plate.
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17
Top with a small scoop of the Chocolate Sorbet and garnish with a band of the Chocolate Spaghetti.
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18
Serve at once.
