Chocolate Souffle

Directions

1. Brush six (6 oz) ramekins with soft butter and sprinkle with sugar to coat (about 2 Tbsp). Put the finished ramekins in the freezer. (This can be done up to 24 hours in advance.)
2. Set an oven rack in lower third of the oven and preheat to 400 F.
3. Put the chocolate and 4 Tbsp butter in a medium bowl for heating. Bring a saucepan filled with an inch or so of water to a low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and the texture is smooth. Stir in vanilla extract and remove from heat. Set aside.
4. Combine the warm water and egg yolks in the bowl of a standing mixer or large bowl and beat until frothy. Slowly add 2 tablespoons sugar, and continue beating about 5 minutes. Very slowly fold the yolks into the chocolate mixture.
5. Remove prepared ramekins from freezer. Rinse the bowl well and add the egg whites and the lemon juice. Beat on medium until frothy; then slowly add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but moist peak.
6. Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites. Gently spoon the souffle mixture into the ramekins, and place them on a baking sheet. Level off the surface of each ramekin with a straight edge.
7. Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, about 19 minutes. Remove from oven, dust with powdered sugar and serve immediately.