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1
Position rack on lower third of the oven and preheat to 385u00b0F. Coat the insides of 6 six-ounce ramekins with the butter, then sprinkle with 2 T sugar, shaking out excess. In a medium bowl, whisk the remaining 1/4 cup sugar with the 4 egg yolks until light and pale, about 2 minutes. Gradually whisk in the cornstarch, flour, and cocoa powder (add a bit of milk if the mixture gets too thick to stir) until smooth. In a medium saucepan, bring the milk to a simmer. Gradually whisk milk into the chocolate mix, and then return the mixture to the saucepan. Bring to a simmer, whisking constantly, until the mixture is very thick and smooth, about 2 to 3 minutes. Transfer to a large bowl and cover with plastic wrap, pressing wrap onto the surface. Set on top of the oven to keep warm.
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2
Beat the 9 egg whites and lemon juice with an electric mixer fitted with a whip until soft peaks form. Gradually add confectioners' sugar and continue to whip until whites form stiff, glossy peaks. Remove wrap from chocolate and whisk in 1/4 of the egg whites until smooth. Using a rubber spatula, gently fold clementine zest and remaining whites into chocolate mixture until no streaks remain but the batter is still light and fluffy. Divide batter among ramekins and lightly tap the bottom of each until batter settles. Level off the top of each souffle with a small knife, then run the tip of your thumb around the inner edge of each ramekin, creating a shallow indentation. Place ramekins on a baking sheet, and bake 15 to 20 minutes or until souffles rise and set (centers should be a bit jiggly).
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3
While souffles are baking, make clementine cream: In a medium bowl, combine cheese, confectioners' sugar, and marmalade, then stir in diced clementine and juice.
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4
When souffles are done, remove them from the oven, and dust with cocoa powder (if using). Poke a hole in the center of each souffle with a spoon, and fill with a spoonful of clementine cream. Serve immediately.
