6 egg whites, 3 egg yolks, 6oz dark chocolate, a little under 1/3 cup raw sugar. Melt chocolate over double boiler. Add egg yolks. Mix well. Beat whites w/ pinch of salt till soft peaks form. Add sugar a little at a time and beat on high until stiff peaks form. Add about a cup whites to chocolate mixture to lighten, then add to whites and fold until completely incorporated. Butter 10 espresso cups. Spoon mixture into cups. Can either bake immediately @375 degrees or cover w/ Saran Wrap & freeze for later date. Great for dinner parties. Also like it because it is creamy w/out the cream.