Cook good dark chocolate, butter, eggs, powdered sugar, flour and baking powder.

Break the chocolate into pieces and melt the way you normally would. I melted in a water bath.

Separate the whites from the yolks.

Remove melted chocolate from heat and slightly cooled (about 10 minutes) and sends them to the chocolate egg yolks. If you throw the yolks in a very hot chocolate, they just "cook".

Then add in the chocolate, butter, powdered sugar, flour, baking powder and carefully stir until smooth. If you do not have icing sugar and you are too lazy to do it from sugar, you can use granulated sugar, but do not put it in the chocolate, he will not have time to melt chocolate and your grains will spoil the dessert is ready, use it when whisking egg whites.

Separately whisk the whites until fluffy.

Gently movements from the bottom up, and mix up the whites into the chocolate mass. Do not need long and very carefully to keep the squirrels, they will settle.

Tins greased with butter, sprinkle with flour, then turn over and shake off the flour not adhering to the walls of the molds, the excess we do not need.

Fill the chocolate mix and gently rap the bottom on the table, smoothing the surface. Molds have a small, so I get 6 servings. If you cherished hour of the appearance of the dessert is looming on the horizon, we remove the molds in the refrigerator. Chocolate should have a good cool and harden. If the cherished day is lost in the misty expanses of the unknown, molds put into the freezer and stored a preset dessert in a frozen state...

At the right time to get the molds from cold captivity and put in a well preheated 180*C, hot (!) the oven. For 10 minutes if from the refrigerator, and 25-30 minutes, if from the freezer. Remove the ramekins from the oven and watching the dough rise cap, with the edges of the chocolate dough should seize and become more dense, but the center should remain soft, frankly soggy! This is the "it"! You will understand when you start eating. Let cool a little dessert in the ramekins, gently remove to a plate. Chocolate cone may chance to fall apart, but that's OK, dessert so soft it should be.