Fold the egg whites into the chocolate mixture and transfer the mixture to the prepared mold.

Spread the mixture into the prepared molds, nearly filling them, and bake until puffed and lightly browned, about 20 minutes.

Pour into the prepared mold and refrigerate until firm.

Continue to stir until well mixed then pour into prepared mold.

Scrape the batter into the prepared mold and bake until a toothpick inserted in the center comes out clean, about 25 minutes.

Strain through a fine sieve into the prepared mold or souffle dish.

Turn into prepared mold, and cover snugly with greased lid or aluminum foil.

Pour the batter into the prepared mold.

Spoon the egg-white mixture into the prepared mold and build it up along the sides approximately one inch thick, leaving a one-inch depression in the center.

Pour the batter into the prepared molds and bake for six minutes.