Over a double boiler melt the chocolate, butter, and cocoa powder. Once melted and not too warm, gently blend in the egg yolks.
In a separate bowl, whip the egg whites and sugar to stiff peaks. Gently fold the whites into the chocolate mixture. Set aside.
Using food release spray, generously coat the inside of four 4 oz. cake cups.
With an ice cream scoop fill the cups 2/3 full with the batter.
Chill for 15 minutes. Heat your oven to 400℉.
Cook the cakes for approximately 8 minutes or until the tops crack slightly.
Remove, allow to rest for 1 minute and gently turn out upside down onto a plate.
Garnish with your favorite gelato, caramel sauce or berries. Enjoy!