Airy chocolate soufflé

Ingredients:

• 200 g finely chopped dark or semi-sweet chocolate
• 4 tbsp unsalted butter, plus extra for greasing pans
• 1.5 tsp vanilla extract
• 3 large egg yolks
• 3 tablespoons of warm water
• 0.5 cup sugar + 2 tbsp.
• Whites of 8 large eggs, room temperature
• 0.5 tsp freshly squeezed lemon juice
• Powdered sugar for sprinkling

Preparation:

1. Grease 6 ramekins (180 ml each) with softened butter, then dust with powdered sugar. Place the prepared ramekins in the freezer. This can be done the night before.
2. Position a rack in the lower third of the oven and preheat the oven to 200°C.
3. Place the chocolate and butter in a medium bowl. Pour about 2 cm of water into the pan and bring to a gentle simmer; set the bowl with the chocolate and butter on top, making sure it doesn't touch the water. Stir occasionally until the chocolate is melted and smooth. Remove from heat and stir in the vanilla extract.
4. In the bowl of a stand mixer, combine the egg yolks and warm water and beat until foamy. Gradually add 2 tablespoons of sugar and beat for about 5 minutes, until the mixture forms a ribbon when lifted from the whisk. Gently fold the yolks into the chocolate mixture. Wash the bowl thoroughly if you're using it to beat the egg whites.
5. Remove the prepared molds from the freezer. Place the egg whites and lemon juice in the bowl of a stand mixer. Beat on medium speed until foamy, then gradually add the remaining 0.5 cups of sugar and increase the mixer speed to high. Beat until stiff, but not dry, peaks form.
6. Working quickly, fold about a third of the beaten egg whites into the chocolate until fluffy; then fold in the remaining egg whites until smooth. Carefully spoon the mixture into the soufflé molds and place them on a baking sheet. Smooth the surface of the soufflé by returning any mounds to the bowl.
7. Bake immediately until the soufflé rises about 4 cm above the rim of the pans and the tops are slightly darkened, about 18-20 minutes. Remove from the oven, dust with powdered sugar, and serve immediately.