preheat oven to 350°F, lightly butter the baking dish. coat with sugar tapping out excess. set dish on a rimmed baking sheet

in a lsrge heatproof bowl set over a pot of simmering water vombine chocolate, Vanilla and 1/4 cup water stir until chocolate is melted and mixture is smooth, about 10 mins. remove from heat and let cool to room temperature, 20 minutes.

stir the egg yolks into cooled chocolate mixture until well combined, set soufflé base aside.

in a large bowl using an electric mixer beat egg whites on medium high speed until it gets soft. gradually add sugar and beat untill stiff, glossy peaks form (do not overbeat)

fold egg-white mixture into soufflé base: with a rubber spatula, gently cut down through centre and lift up some base from bottom bowl. turning bowl steadily continue to cut down and lift up base until combined

transfer mixture to dish, taking care not to get batter on top edge of dish. bake soufflé until puffed and set 30 to 35 mins (do not open oven durin first 25 mins) serves immediately.