1Preheat oven to 375°F. Grease and flour one large 6-cup muffin or cupcake pan or six (3/4- to 1-cup capacity) ramekins or custard cups.
Microwave chocolate and butter 2 minutes, or until the butter is melted. Stir and heat again until chocolate is melted completely and both are combined. Stir in egg yolks, 2 tablespoons of the sugar, and port. Set aside to cool slightly.
In a bowl, combine the remaining sugar and cocoa. In a mixing bowl, beat egg whites until foamy. Gradually add about 2 tablespoons of the sugar and cocoa, beating until soft peaks form. Gently fold the chocolate and sugar-cocoa mixtures into the egg whites in three alternating additions.
Pour batter into the pan and bake 10 to 12 minutes. The edges will be firm, but the centers will be a bit liquid. Cool 3 minutes before serving.
Run a knife around the edges. Invert onto serving plates and top with ice cream or a dusting of confectioners’ sugar.