Preheat oven to 350. Arrange 4 ramekins or silicone baking cups in a roasting pan.

Construct double boiler. Melt the chocolate and butter together. Let cool slightly.

Stir the eggs and sugar together, then put just eggs and sugar on the double boiler. Stir until somewhat warmer than body temp.

Remove from double boiler. Whip until light and fluffy.

Gently fold together the meringue and chocolate mixtures.

Divide batter evenly between cups. Add hot water to come up halfway up the side of the cups.

Bake until tops lose their glossy finish, approx 15-20 minutes.

Serve warm or at room temperature.