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Preheat the oven to 400 degrees F. Butter six 1-cup souffle dishes and dust them with about 2 tablespoons of the granulated sugar. Chill them in the refrigerator until needed.

Bring a small saucepan of water to a boil. Put the chocolate in a metal bowl large enough to rest on the rim of the saucepan over but not touching the boiling water. Rest the bowl on top of the saucepan and stir the chocolate until it melts. Remove the bowl from the heat and stir in the egg yolks and the liqueur. Set aside.

In a clean bowl, using a clean wire whisk or electric beaters, beat all 7 egg whites until they form soft peaks when the whisk or beaters are lifted out. Beat in the lemon juice and the remaining 2 tablespoons granulated sugar and continue beating until the whites form stiff peaks that are still very shiny.

With a rubber spatula, stir a quarter of the beaten whites into the chocolate mixture. Then, gently fold in the remaining whites until just a few streaks of white remain.

Spoon the souffle mixture into the buttered and sugared souffle dishes. Run your thumb around the inside edge of each dish to make a shallow, uniform depression all along the rim of the mixture, to help the souffles form neat hat shapes when they rise. Put the dishes in the oven and bake until the edges look set but the middles are still soft, 8 to 10 minutes.

Carefully transfer each souffle to a napkin-lined dessert plate. If you like, spoon some confectioners' sugar into a fine-meshed sieve and tap it over the souffles to dust them. At the table, spoon a dollop of whipped cream into the center of each souffle. Serve immediately.

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