Prepare your pans. Rub softened butter on one cookie sheet, then line it with parchment paper and butter the paper also.

Melt your chocolate and water over gentle heat. Stir constantly and allow to cool.

In a stand mixer fitted with paddle attachment, beat the sugar and egg YOLKS (not the whites) until you get a batter consistency.

Stir cooled chocolate into egg batter.

WHIP egg WHITES with a hand mixer until stiff.

Fold egg whites into egg and chocolate batter.

Pour batter into prepared pan and smooth to edges.

Bake at 350 degrees for 17 minutes exactly. Pretend you are lunching on the sidewalk outside a Parisian cafe.

Place a damp dish towel over your souffle for 30 minutes. Make sure you wring out the tea towel as hard as you can and drape loosely over the cake.

While you are hanging out for 30 minutes, whip the cold heavy cream and toward the end when it is almost thick enough, sift in 3 TBS of confectioner's sugar and add 1 teaspoon vanilla.

Now put a sheet of parchment paper over a pan or platter that is larger than the pan your cake is in. Invert the cake onto the larger pan/platter. Carefully peel off the parchment paper that is now on the top of the cake. Trim the edges of your cake if necessary. With an offset spatula, smooth the whipped cream on the surface of the cake all the way to the edges.

Now let the good times roll ! Grip the parchment paper on the undersigned of the cake and use it to help you roll the souffle right onto a serving platter. Work quickly but carefully. Dust with confectioner's sugar.

CHILL (out) and serve preferably on the same day you made the cake. It will last until the next night. Slice thickly.