Serves: 6 individual cakes
10 oz. bittersweet or semisweet chocolate, chopped
4 Tbl. (1/2 stick) salted or unsalted butter
4 Tbl. sugar
4 large eggs, separated
White Chocolate Sauce:
1/2 cup heavy cream
5 oz. El Rey or best-quality white chocolate, chopped
1. Butter six 6-oz. custard cups or ramekins to use as cake molds. Sprinkle the insides with sugar and tap out any excess. Preheat the oven to 400 degrees F.
2. In a large heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together until smooth. Remove from the heat and whisk in 2 Tbl. of the sugar and the egg yolks.
3.In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed, until they are frothy. Increase the speed and whip until the egg whites start to form soft, wet peaks. Whip in the remaining 2 Tbl. sugar and beat just until the whites form shiny, droopy peaks.
4. Fold one-third of the egg whites into the chocolate mixture to lighten it, then fold the remaining egg whites into the chocolate mixture.
5. Divide the batter into the prepared cake molds, set them on a baking sheet, and bake for 12 mins. until they feel ever-so-slightly baked in the center. Remove from the oven and let stand for a moment before unmolding onto serving plates.
6. To make the sauce, bring the cream to a simmer, then remove from the heat and whisk in the white chocolate until smooth.
7. Surround the cakes with the white chocolate sauce.