Grease mini ramekins with butter and coat with sugar. Wrap parchment paper strip around them, securing with cooking string, to make sure they do not overflow when baking. The parchment paper should be at least 2 inches above the top of the ramekin.

Melt together chocolate, water, salt and butter. Stir to mix thoroughly.

Add vanilla and whisk in cocoa until smooth.

In another bowl, Beat yolks and sugar until light and thickened. About 2 min. Fold in chocolate mixture.

In clean bowl, beat egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form. Fold in chocolate mixture until there are no streaks.

Divide evenly among 8-10 mini ramekins and bake 350? until edges are firm and centre is still jiggly. About 20 min. Serve immediately with ice cream or whipped cream.