For the baked chocolate cream
In a pot, combine the cream, the milk and half the sugar and cook over medium to high heat until the mixture is about to start boiling.
In a bowl whisk the remaining sugar with the egg yolks.
Whisk in gradually and continuously the milk mixture.
Add the chocolate and use a rubber spatula to make the mixture uniform and smooth.
Strain the cream through a fine sieve and fill the ramekins with equal quantities of cream.
Place the ramekins on a baking dish and fill the baking dish with water up to the middle of the ramekin’s height.
Bake in a preheated oven, set on convection, at 150 degrees, until the cream is firm, for about 30 minutes.