INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Using an electric mixer with a whisk
attachment, cream butter and sugar together on high speed until light
and fluffy, about 5 minutes. Add eggs and egg yolks, one at a time,
mixing well after each addition. Continue to mix until the egg  mixture
is lemon colored, about 3 minutes more. Lower the mixer speed  and add
the melted chocolate. Stop and scrape down the sides and then  continue
to mix. Add flour, nuts, and vanilla and mix just until the  batter
comes together.  Distribute the batter among six 8-ounce well-greased
ramekins. Place  the ramekins on a baking sheet and bake for 15
minutes. Remove from  oven. Place a 1-ounce piece of white chocolate
into the middle of  each half-baked cake. Return cakes to oven and bake
for another 10 to  15 minutes, or until a knife inserted in the side
comes out clean. Do  not insert the knife into the center or you will
hit the white  chocolate.  Let cakes cool for about 10 minutes, then
invert onto a plate and pipe  whipped cream on the top of each cake.
Top with grated chocolate and  serve warm.  Serves six.  Converted by
MC_Buster.  Per serving: 6983 Calories (kcal); 620g Total Fat; (71%
calories from  fat); 102g Protein; 449g Carbohydrate; 1940mg
Cholesterol; 382mg  Sodium Food Exchanges: 15 1/2 Grain(Starch); 6 1/2
Lean Meat; 0  Vegetable; 0 Fruit; 121 Fat; 13 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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