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1
Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar.
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2
Put the prepared ramekins in the freezer.
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3
(This can be done a day ahead.)
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4
Set an oven rack in lower third of the oven and preheat to 400 degrees F.
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5
Put the chocolate and butter in a medium heatproof bowl.
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6
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water.
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7
Stir the chocolate occasionally until melted and smooth.
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8
Remove from heat and stir in vanilla extract.
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9
Set aside.
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10
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy.
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11
Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes.
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12
Very lightly fold the yolks into the chocolate mixture.
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13
(Rinse the bowl well, if using for beating the egg whites.)
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14
Remove prepared ramekins from freezer.
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15
Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice.
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16
Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high.
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17
Beat until the whites hold a stiff but not dry peak.
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18
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended.
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19
Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet.
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20
(Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
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21
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes.
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22
Remove from oven, dust with confectioners' sugar and serve immediately.
