1- Preheat the oven to 350F.
2- Place the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir frequently until the mixture is melted and smooth. Remove the bowl from the heat and whisk in 4 tablespoons of the sugar and the egg yolks. Whisk in the flour.
3- In a bowl, with an electric mixer on high speed, beat the egg whites until frothy. With the mixer running, add the remaining 2 tablespoons of sugar in a slow, steady stream. Continue beating the mixture just until soft peaks form. Fold about one third of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites until no streaks remain.
4- Divide the mixture evenly among six 4 ounce ramekins or ovenproof bowls. Place a chick in the center of each ramekin, pressing to submerge (it's OK if the Chicks show a bit through the surface of the batter)
5- Bake just until the tops of the cakes are puffed up and dry to the touch. 12 to 15 minutes. Let cool for about 10 minutes. Serve warm.
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