Position oven rack in middle of oven. Heat oven to 300°F (150°C).
Heat cream in a large saucepan over medium heat, stirring frequently, until steaming. Add chocolate, stirring until chocolate is melted and mixture comes to gentle simmer. Remove from heat.
In large heatproof bowl, whisk egg yolks with 2/3 cup (150 mL) sugar until sugar dissolves and mixture is smooth. Whisk in 2 tbsp of the hot cream mixture. Slowly drizzle remaining cream mixture into egg mixture, whisking continuously, until mixture is thick enough to coat the back of a wooden spoon.
Strain chocolate mixture through fine sieve into a large heatproof liquid measuring cup; divide evenly among eight 6-oz. (175 mL) ramekins. Place filled ramekins in a large baking dish; place dish in oven. Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
Bake for 50 minutes, or until edges are set but not browning and centres still jiggle slightly. Carefully remove ramekins from water and pat dry. Cover with plastic wrap; refrigerate at least 3 hours or overnight.
About 30 minutes before serving, remove ramekins from refrigerator; remove plastic wrap and bring to room temperature. Sprinkle 1 1/2 tsp (7 mL) sugar evenly over top of each dish. Using a mini kitchen blowtorch and working on one ramekin at a time, heat sugar until it melts and turns dark amber. Let cool for 5 minutes before serving.
Note: If you do not own a mini kitchen blowtorch, you can use your broiler instead. Heat the broiler to 500ºF (260ºC). Meanwhile, place ramekins on baking sheet; top each with 1 1/2 tsp (7 mL) sugar. Broil, watching constantly, until sugar melts and turns amber. Remove from heat; let cool for 5 minutes before serving.