Prep the ramekins by buttering them, and then coating them with a layer of sugar. Keep in the fridge until you are ready to fill them.

Over a double-boiler, melt the butter, and then add the chocolate. Stir gently, and allow to melt. Once it's melted, mix it all together until it's smooth and glossy, and then set aside to cool a little.

Carefully separate the eggs, and begin beating the whites in a large bowl with a whisk, or ideally, with electric beaters. Beat them until they reach a soft peak, and then slowly add the sugar, and continue to beat until they are stiff and glossy and form solid peaks. You should be able to to turn the bowl upside-down when they are ready.

Beat the egg yolks in a separate bowl, and then slowly and carefully add them to the chocolate mixture. Add the cocoa powder and mix well.

Now, carefully fold the chocolate/yolk mixture into your egg whites, using an over/under motion with a spatula. When everything is all mixed, pour the batter into your prepared ramekins, filling them about 2/3 to 3/4 of the way up.

Place on a baking sheet, and then  bake in a preheated 400 degree oven for about 12 minutes.

Remove from oven, dust with icing sugar, and eat while still warm.