1. Spray 4 (3 1/2-inch) ramekins with cooking spray. Preheat the oven to 350°F. Place butter in a microwave-safe bowl and heat 1 minute. Add the chocolate chips and stir until melted. Microwave an additional 30 seconds if needed, but do not overheat. Cool slightly.
2. Separate the eggs, reserving 2 of the egg whites for another purpose. Beat the 4 egg yolks with the sugar in a food processor for 5 minutes, or until the volume triples. Keeping the machine running, add the chocolate mixture.
3. Beat 2 egg whites until stiff in a grease-free bowl with a hand mixer. Fold lightly into the chocolate mixture.
4. Divide the mixture between the ramekins and place in the baking dish. Fill the dish with enough boiling water to reach half way up the sides of the ramekins. Transfer baking pan with ramekins carefully to the oven. Bake 25 minutes, or until the top is set. Cool ramekins for 1 hour. Sprinkle the cakes with confectioners’ sugar.
Per serving: 717 calories, 48g fat, 29g saturated fat, 286mg cholesterol, 319mg sodium, 59g carbohydrate, 3g fiber, 53g sugar, 13g protein