* 11 ounces unsalted butter, divided
* 7 egg yolks and whites, separated
* 1 tablespoon flour
* 6 tablespoons sugar, divided
* 12 ounces bittersweet chocolate, finely chopped
* 2 tablespoons fresh lemon juice
* 1 bunch fresh mint
Preheat oven to 375.
In a small saucepan, melt 10 ounces of unsalted butter and keep warm.
Beat the egg yolks on medium speed with the whisk attachment until soft peaks form, about 3 minutes. Slowly add flour and 5 tablespoons sugar, one tablespoon at a time. Continue to whip until light and fluffy.
Place the chocolate in a small bowl and add the warmed, melted butter. Whisk the butter and chocolate together until smooth. Add to the egg yolk mixture and blend well.
With a fresh mixing bowl, beat the egg whites and lemon juice on medium speed until soft peaks form, about 3 minutes. Add one tablespoon sugar and continue to whip until firm. Gently fold the egg whites into the chocolate mixture until fully combined. Mixture can sit at this point until ready to bake.
Butter the souffle cups and coat with sugar. Fill the souffle cups 3/4 cups full. Place cups on a cookie sheet in the center of oven. Bake for 12-15 minutes, or until done.
Remove from oven and allow to cool slightly. Garnish with shaved chocolate, raspberries of powdered sugar and sprig of mint.