Melt the chocolate in the top of a double boiler. Once melted, remove from the heat. Add the oil and combine.
Whip the egg whites with a pinch of salt until stiff peaks.
n another bowl, whisk the yolks with sugar until pale. Add the chocolate-oil mixture and fold until mixed completely. Add a third of the beaten egg whites and fold, then fold in another part of the egg whites and incorporate until no whites are visible.
Spoon the mixture into individual ramekins or one large bowl. If desired, serve with whipped cream and chocolate shavings.