Preheat the Oven:
Preheat your oven to 325°F (163°C). Set four ramekins (6-ounce size) on a baking dish with high sides.

Make the Chocolate Custard:
In a saucepan, heat the heavy cream over medium heat until it begins to steam but not boil. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and smooth.

In a medium bowl, whisk together the egg yolks, sugar, vanilla extract, and a pinch of salt until smooth and slightly pale.

Slowly pour the warm chocolate cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from curdling.

Prepare the Custard for Baking:
Once combined, strain the custard through a fine mesh sieve to remove any bits of cooked egg or chocolate. This ensures a smooth, silky texture.

Pour the custard into the ramekins, filling them almost to the top. Place the baking dish in the oven and add hot water to the dish, ensuring the water comes halfway up the sides of the ramekins (this is known as a water bath).

Bake the Custards:
Bake the custards for 40-45 minutes, or until the edges are set, and the center is slightly jiggly. A knife inserted into the center should come out clean.

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate the custards for at least 2 hours, or overnight for best results.

Caramelize the Sugar Topping:
Once the custards are chilled, sprinkle an even layer of granulated sugar on top of each one. Using a kitchen torch, carefully caramelize the sugar by moving the flame over the sugar until it melts and turns golden brown. Alternatively, place the ramekins under the broiler for 1-2 minutes, watching closely to prevent burning.

Serve:
Allow the sugar to cool and harden before serving. The crisp, glassy sugar topping contrasts beautifully with the creamy chocolate custard underneath. Serve immediately and enjoy!