Butter for greasing
½ cup (120ml) heavy cream
1 cup (180g) good quality dark chocolate, chopped into small pieces
4 large eggs
Confectioners’ (icing) sugar
Preheat oven to 400°F (204°C). Generously grease ramekins with butter then put them in the fridge to chill.
Bring the heavy cream to boil in pan, add the dark chocolate; and mix well. Remove from the heat to cool.
Separate the eggs. Whisk the egg whites in a bowl to form soft peaks, set aside.
Combine the egg yolks with the chocolate mixture and gently fold in egg whites. Pour into ramekins and bake in a water bath 20 minutes until risen. Remove from oven, garnish and serve.