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1.
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Preheat the oven to 400 degrees.
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Bring a pan of water barely to a simmer.
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Place the chocolate and butter in a double boiler or metal mixing bowl and place over the pan of hot but not simmering water.
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Heat, stirring occasionally, until the mixture has melted but is not too hot.
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Stir until smooth.
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2.
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In a mixing bowl, whisk the egg yolks and 1/4 cup of sugar together until thickened slightly and lighter in color.
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Whisk in the flour and then the chocolate mixture.
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3.
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Place the egg whites in a metal bowl and place over hot water until warmed slightly.
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Add 1 tablespoon of sugar and whip with an electric mixer on medium-low speed until soft peaks form.
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Gradually add 1 1/2 tablespoons more sugar.
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Turn the speed to high and add the last 1/2 tablespoon of sugar, whipping the whites to firm peaks.
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4.
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Stir a third of the egg whites into the chocolate mixture.
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Fold in the remaining whites.
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Divide the batter among the tins.
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(The recipe can be made to this point up to 1 1/2 hours before serving; refrigerate).
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5.
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Place the tins on a baking sheet and bake until the tops are puffed and feel firm to the touch but are very liquidy in the center, about 8 minutes (or a few minutes longer if they were cold).
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6.
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Meanwhile, sift a little cocoa lightly over 8 dessert plates.
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Three minutes after the cakes are done, run the tip of a knife around the sides to loosen, and unmold the cakes onto the plates, rinsing the knife with hot water between each one.
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Serve immediately with vanilla ice cream or chocolate sorbet.
