Ingredients 3½ tbsp butter 7 ounces chopped good quality chocolate ( use dark chocolate with at least a 50% cocoa content) 4 large or extra large egg yolks 4 tbsp sugar 2 large or extra large egg whites1 tbsp sugar Instructions Use butter to well grease 4 eight ounce ramekins or custard cups. Dust the insides of the greased cups with granulated white sugar and then cocoa and set aside .Preheat oven to 425 degrees F.Melt the butter and chocolate together over very low heat or in a double boiler. Cool to almost room temperature. Using an electric mixer, beat together the egg yolks and 4 tbsp until light and fluffy. Gently fold the egg yolk and chocolate mixtures together. In a separate bowl, beat together the egg whites and 1 tbsp sugar to soft peaks. As gently as possible fold the whipped egg whites through the chocolate mixture until they are fully blended. Gentle folding is what is important here so that the egg whites do not deflate. Spoon batter into the prepared baking cups, place them on a baking sheet and bake for 10-12 minutes. (My oven only takes 10 minutes.)Cool for 2 minutes before inverting each dessert onto a serving plate and gently removing the baking cup. Serve with ice cream, whipped cream or fresh berries.