Preheat oven to 375

Sugar 2 small (oven-safe) ramekins

Melt 1/4 tbsp of butter and 4 oz of dark chocolate in 1 oz of heavy whipping cream using a double boiler

Once melted, whisk 2 egg yolks into the chocolate mixture

Beat egg whites with a handheld mixer (or KitchenAid) until they form soft peaks

Add 1/6 cup of sugar to the whites and beat until stiff peaks form

Fold egg whites into the melted chocolate mixture

Pour mixture into ramekins and bake immediately or store in the refrigerator

Bake 15-20 minutes. Bake closer to 20 minutes if they have been stored in the refrigerator

Top with powdered sugar and serve immediately