Grease six souffle ramekins with butter. Coat with sugar and place in the freezer.
Preheat the oven to 200 degrees and place the rack in the lower part of the oven.
Place the chocolate and butter in a double boiler (a bowl over a pot of boiling water) so that it is a couple of centimeters above the boiling water (not touching the water). Wait for it to melt completely, stirring to prevent burning.
Remove the chocolate from the heat and add the vanilla extract.
Mix the egg yolks and hot water in the mixer and beat well.
Gradually add 2 tablespoons of sugar and beat for 5 minutes.
Carefully add the egg yolks to the previously melted chocolate mixture.
Remove the ramekins from the freezer.
Put the egg whites in a clean bowl for the mixer and add the lemon juice.
Beat the egg whites until fluffy and gradually add 1/2 cup of sugar, increasing the mixer speed.
Beat the egg whites until stiff peaks form.
Carefully and at a low speed (so the egg whites don't deflate) fold the egg whites into the chocolate mixture using gentle motions.
Using a spoon, fill the souffle ramekins and place them on a baking sheet.
Bake immediately until the souffle puffs up and is slightly golden on top, about 18-20 minutes.
Remove from the oven, dust with powdered sugar, and serve immediately!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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