1. Preheat oven to 180*C.

2. Put the ramekins in the fridge to chill.

3. Using a pastry brush, brush upwards on the inside of the moulds. Let these set back in the fridge for ½ hour and then repeat the process.

4. Pour a small amount of caster sugar into the ramekin so that it sticks to the butter. Shake all excess out.

5. Melt the butter and chocolate in a metal bowl over a pot of gently simmering water.

6. Keep somewhere warm while you whip the egg whites.

7. Add the egg yolks to this mix right at the last second before we add the meringue to the chocolate mix.

8. In a kitchen aid mixer on a low speed start whisking the egg whites.

9. Add the sugar in 3 stages.

10. Once it is at a stage where the mix is a medium peak, we mix into the chocolate base.

11. Mix the meringue into the chocolate very gently in 3 stages. Once the mix is fully incorporated, pour into the ramekins and flatten the mix with a palette knife.

12. Bake for 3 minutes and then turn the tray around. Bake for another 3-4 minutes until the mix has risen well above the edge of the moulds.