In a mixing bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale and creamy.

In a saucepan over medium heat, warm the heavy cream. Remove from heat, add the chopped dark chocolate, and stir until completely melted. Add the egg yolk mixture and return to low heat, stirring constantly, until the mixture thickens.

Pour the mixture into ramekins and bake for 1 hour at 210°F (100°C). Let cool completely, then refrigerate for several hours.

Sprinkle a thin layer of brown or turbinado sugar on top and use a kitchen torch to caramelize the sugar.