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1
Preheat oven to 375 degrees.
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2
Butter 8 4-ounce souffle cups or ceramic ramekins and dust them with enough sugar to completely coat bottoms and sides.
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3
Melt 1 1/2 sticks butter over medium heat.
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4
Remove from heat and add the chocolate pieces.
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5
Stir with a whisk until the chocolate is melted and smooth.
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6
Set aside.
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7
Beat the egg yolks at medium speed with a mixer, gradually adding 1/3 cup sugar.
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8
Beat until thick and pale yellow, about 5 or 6 minutes.
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9
Pour in the butter and chocolate mixture and mix at low speed just until blended, making sure the chocolate mixture is well incorporated.
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10
Beat the egg whites in a separate bowl until foamy and add the lemon juice.
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11
Continue beating until soft peaks form.
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12
Add the remaining tablespoon of sugar and beat until peaks are stiff and shiny.
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13
Stir 1/4 of the egg whites into the chocolate mixture.
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14
Gently fold in the rest and spoon into prepared cups.
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15
Set the cups in a baking pan.
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16
Place the pan in the oven and pour in boiling water until it reaches 1 inch up the sides of the cups.
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17
Bake 10 to 15 minutes or until the top is firm and a knife inserted near the center comes out almost clean.
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18
Remove the pan from the oven and the cups from the pan.
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19
Let souffles sit for 2 minutes.
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20
Turn the cups upside down onto individual dessert plates and unmold souffles.
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21
Top with whipped cream or vanilla ice cream.
