Brush the inside of 4-4 ounce ( 3-inch/8 cm) ramekins with the melted butter. Sprinkle with sugar to coat the butter, pouring out the excess. Place onto a baking sheet.
Position an oven rack to the lowest part of the oven and preheat to 400°F/200°C.
Create a double boiler by placing a heatproof bowl over a pan of water. The water must not touch the bottom of the bowl. Add the chocolate to the bowl and heat over medium heat. Do not allow the water to boil, just a very little simmer. Stir the chocolate until melted. This can also be done in the microwave. See note for directions.

Add 2 tablespoon butter and stir until melted. Remove the bowl from the heat and cool slightly. Add the egg yolks, vanilla, sugar, ginger, cinnamon, nutmeg and allspice. Stir well and set aside.

To a mixing bowl or stand mixer, add the egg whites and cream of tartar. Whisk until they are stiff peaks. This means, when you lift the whisk out of the egg whites, you can make peaks that don’t fold over on themselves.
Take 1/3 of the egg whites and whisk into the chocolate to lighten the mix. Add the rest of the egg whites and fold using a cutting motion with a spatula (you can see this in the video). Use the side of the spatula to ‘cut’ down into the mix, then bring the spatula up and over, turning the bowl as needed. Only mix until you can see no more egg white.

Fill the ramekins to the rim and make the top as level as you can. Use your finger or thumb and wipe the mix away from the edge of the ramekin to create a well (you can see this in the video). Clean any mix from the edges of the ramekin. Bake for 12-15 minutes until well risen and the top is no longer shiny. Gently shake, it should have a slight wobble. Bake time will depend on your oven.

Remove and serve immediately.