Place chopped chocolate into metal bowl and then place the bowl over a medium sized pot that is fill 1/4 with water. Bring water to a light simmer. This will gently melt the chocolate.
While chocolate is melting place a medium sized sauce pan over medium heat. Add in the 2 tbs of butter and once melted add in the 2 tbs of flour. Whisk together and cook for 60 seconds. Next add in cold milk and whisk until it forms in to a paste. Once paste has formed add that in with the melted chocolate and with a spatula fold them together.
Add egg yolks into the mixture and mix.
In a completely clean medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and lemon juice (or cream of tartar) together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions, beating for 5 seconds before adding the next spoon of sugar. After all of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
Add one third of the egg white mixture in with the chocolate and mix together. Once full incorporated we will add the rest of the egg whites in. Fold the mixture together and be really careful not to deflate the egg whites. You need that air to remain in the mixture.
Brush four 5-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a “channel” between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don’t always do that and don’t notice a difference in appearance or rise.
Place baking sheet with ramekins on top in the oven. 15-19 or until the edges are set and the centre just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
Remove from oven and top with fresh fruit and serve immediately as it will start to deflate fairly quickly! Enjoy!
