1 tbsp. unsalted butter, softened

½ cup granulated sugar plus more for coating the ramekins

4 oz. bittersweet chocolate, coarsely chopped (Lindt Tradition is fine)

1/3 cup unsweetened cocoa powder

6 large egg white at room temperature

 

Preheat oven to 350F.  Butter and sugar 6 1 cup ramekins.  Place on a sturdy baking sheet.

 

Melt chocolate over very low heat.  Off the heat, whisk in the water and cocoa until smooth.  In another bowl beat egg whites until soft peaks form.  Gradually beat in 1/3 cup sugar and beat at high speed until whites are firm and glossy, about 1 minute,  Fold ¼ of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites until no streaks remain.

 

Bake in center of oven 16 minutes.  Serve immediately.