1/4 cup (70g) Heavy Cream
 1/3 cup (50g) Bittersweet Chocolate, Chopped
 1/3 cup (50g) Unsweetened Chocolate, Chopped
 1/2 cup (50g) Dutch Process Cocoa Powder
 1/2 cup (100g) Water
 1 tsp Vanilla Paste
 8 (250g) Large Egg Whites, Cold
 1/2 cup (100g) Sugar, plus additional for ramekins
 3/4 tsp Fine Kosher Salt (reduce by half for table or sea salt)
 Room Temperature Butter for greasing ramekins

1. Preheat your oven to 400°F, with the rack in the center.
2. Using a pastry brush, grease each ramekin with a thin coat of butter brushing the butter in a vertical direction up the sides. Then coat each ramekin in granulated sugar. Set aside.
3. Place about an inch of water in a 3qt saucepan on the stove over medium heat. In a large glass or stainless bowl, combine the cream, bittersweet chocolate, and unsweetened chocolate. Whisk gently until the chocolate is melted and a smooth ganache has formed. Turn off the heat and whisk in cocoa powder, water, and vanilla until smooth. Leave the bowl on the pot of hot water to keep warm.
4. In the bowl of your stand mixer, whisk your egg whites on medium-low speed until slightly frothy. Increase the speed to medium and whip until completely foamy. Then continue to whip at medium speed while slowly adding in the granulated sugar and salt. Increase the speed to medium high and continue to whip until you’ve reached medium stiff peaks.
5. Using a silicone spatula and a folding motion, gently incorporate the meringue into the chocolate mixture in three additions. Spoon the batter to the top of your prepared ramekins. Level it off with an offset spatula. Using the edge of your thumbnail, clean the very top edge around the ramekin to create a border. Make sure there is no batter on the edge of your ramekins.
6. Bake in the oven for 12-14 minutes, depending on your preference (wetter or drier). Remove from oven and serve immediately with copious amounts of crème anglaise.