Yield: 6 servings
200 g (7 oz) bittersweet chocolate
pinch of salt
In a saucepan, melt the chocolate with 2 tbsp of water on low heat.
Set aside and allow to cool for a couple of minutes.
Separate the eggs into whites and yolks. Beat the whites with a pinch of salt on high speed until soft peaks form.
Add the beaten yolks to the melted chocolate. And mix well.
In 3 additions, fold egg white into chocolate mixture, and gently mix until seamlessly combined.
Pour into ramekins and refrigerate for around 8 hours.