François Payard's Chocolate Upside-Down Soufflés

Preparation

1. Step 1

   Preheat oven to 375 degrees. Butter 8 4-ounce soufflé cups or ceramic ramekins and dust them with enough sugar to completely coat bottoms and sides.

2. Step 2

   Melt 1½ sticks butter over medium heat. Remove from heat and add the chocolate pieces. Stir with a whisk until the chocolate is melted and smooth. Set aside.

3. Step 3

   Beat the egg yolks at medium speed with a mixer, gradually adding ⅓ cup sugar. Beat until thick and pale yellow, about 5 or 6 minutes. Pour in the butter and chocolate mixture and mix at low speed just until blended, making sure the chocolate mixture is well incorporated.

4. Step 4

   Beat the egg whites in a separate bowl until foamy and add the lemon juice. Continue beating until soft peaks form. Add the remaining tablespoon of sugar and beat until peaks are stiff and shiny. Stir ¼ of the egg whites into the chocolate mixture. Gently fold in the rest and spoon into prepared cups. Set the cups in a baking pan.

5. Step 5

   Place the pan in the oven and pour in boiling water until it reaches 1 inch up the sides of the cups. Bake 10 to 15 minutes or until the top is firm and a knife inserted near the center comes out almost clean. Remove the pan from the oven and the cups from the pan. Let soufflés sit for 2 minutes.

6. Step 6

   Turn the cups upside down onto individual dessert plates and unmold soufflés. Top with whipped cream or vanilla ice cream.