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1
Preheat the oven to 400F.
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2
Brush six 4-ounce ramekins with the melted butter.
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3
Sprinkle the inside of each ramekin with sugar and tap out the excess.
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4
Place the ramekins on a rimmed baking sheet and refrigerate until needed.
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5
In the top of a double boiler or a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, place 6 tablespoons of butter and the chocolate.
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6
Heat until melted and smooth.
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7
Set aside to cool slightly.
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8
In a large mixing bowl, place 2 tablespoons of sugar and the egg yolks.
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9
Whisk until thoroughly blended.
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10
Add the chocolate mixture to the egg yolks and stir until well blended.
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11
In the work bowl of an electric stand mixer fitted with the whisk attachment, or in a large mixing bowl with a handheld mixer, beat the egg whites on medium speed until they are frothy.
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12
Increase the speed gradually and beat until soft peaks form when the whisk is lifted out of the bowl.
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13
Sprinkle over the remaining 2 tablespoons of sugar and beat until the meringue is shiny and forms stiff peaks.
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14
Fold about 1/4 of the egg whites into the chocolate mixture and then gently fold the remaining egg whites into the chocolate mixture.
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15
Do not overmix; it is fine if there are a few streaks of egg white in the batter.
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16
Pour the batter into the prepared ramekins.
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17
Bake until the cakes rise and then crack on top, and are gooey inside, 10 to 12 minutes.
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18
Let cool slightly, then unmold onto individual plates.
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19
Garnish with mint and serve warm with vanilla ice cream.
