Warm Vanilla Cakes

Directions

1. 1
   Melt butter and 7 ounces white chocolate in a double boiler over water that is hot but not boiling.
2. 2
   When mixture is melted, remove from heat and stir until smooth.
3. 3
   Whisk in egg yolks and half the vanilla-bean seeds.
4. 4
   Sift flour over mixture.
5. 5
   Whisk until smooth.
6. 6
   In an electric mixer fitted with a whisk, combine egg whites and cream of tartar.
7. 7
   Whisk until fluffy.
8. 8
   Slowly add sugar a little at a time, until meringue is shiny and tight.
9. 9
   Fold a little of the chocolate mixture into meringue; then fold meringue into remaining chocolate mixture, until mixture is smooth.
10. 10
    Cover with plastic wrap, and refrigerate about 8 hours.
11. 11
    Heat oven to 375 degrees.
12. 12
    Line a baking sheet with parchment paper.
13. 13
    Butter 12 metal rings 2 1/2 inches in diameter and 1 1/4 inches high.
14. 14
    Place them on parchment paper.
15. 15
    Using a spatula, spoon cool batter into a pastry bag with a tip opening of about 1/2 inch.
16. 16
    Fill molds 1/3 full.
17. 17
    Break remaining chocolate into pieces about 1 inch square and 1/8 inch thick.
18. 18
    Drop a piece in each mold.
19. 19
    Sprinkle a little cluster of vanilla seeds from remaining beans.
20. 20
    Cover chocolate with more batter so molds are barely 2/3 full.
21. 21
    Bake 12 to 14 minutes, until risen and still a bit jiggly in center.
22. 22
    Remove from oven.
23. 23
    Have 12 plates ready.
24. 24
    Slip tip of a knife under cake, and lift it a little; then slide a spatula underneath, and transfer to a serving plate.
25. 25
    Holding mold in place with tongs, run a sharp knife around top edge of mold; then lift mold off cake with tongs.
26. 26
    Repeat with other cakes.
27. 27
    Serve immediately with ice cream.