An updated take on our recipe from the 1963 edition. The espresso powder accentuates the flavor of the chocolate.

Preheat the oven to 325°F. Place in a medium heatproof bowl:

Heat in a small saucepan just until steaming:

Pour over the chocolate, let sit 2 minutes, then whisk until smooth. Add:

Whisk until completely smooth and pass through a fine-mesh sieve. Divide among five 6-ounce custard cups or ramekins. Set the custards in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and add enough scalding-hot tap water to come one-half to two-thirds of the way up the sides of the custard cups. Bake until set but still quivery in the center when the cups are shaken, 25 to 35 minutes.

Remove the custards from the water bath and let cool on a wire rack for 30 minutes. Cover each custard with plastic wrap and refrigerate for at least 2 hours before serving. You may store them in the refrigerator for up to 2 days. If desired, serve with: