---------- Recipe via Meal-Master (tm) v8.05
       Title: Mini Chocolate Cakes with White Chocolate Lava
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
       1 c  Unsalted butter; softened
     1/2 c  Sugar
       3    Eggs
       3    Egg yolks
       1 lb Bittersweet chocolate;
       1 c  Flour
       1 c  Toasted ground pecans
       1 ts Pure vanilla extract
       6 oz White chocolate
            = in 1-oz pieces
     3/4 c  Heavy cream; whipped
       2 oz Bittersweet chocolate;
   Recipe by: Caprial’s Cafe--on PBS TV
   These cakes are more like brownies, with a chunk of white
   chocolate in the middle of each. They are really at their
   best when served warm.
   Preheat oven to 350. 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.  Ask