Preheat your oven to 300F.

In a small saucepan, combine the heavy cream and chopped chocolate over low heat. Stir regularly until the chocolate is almost melted. Remove from heat and whisk until smooth.

In a mixing bowl, whisk the egg yolks with 1/3 cup of the superfine sugar until the mixture is glossy and smooth. Slowly whisk in the chocolate mixture. Strain through a fine sieve to eliminate any clumps.

Place six ramekins in a deep baking dish or roasting pan. Evenly distribute the mixture among the ramekins. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes until the centers are just set.

Take the ramekins out of the oven and let them cool to room temperature. Cover and refrigerate for at least 6 hours or overnight.

When you're ready to serve, sprinkle half a tablespoon of superfine sugar on top of each ramekin. Use a blow torch to caramelize the sugar before serving.