Preheat oven to 350 degrees. Using an electric mixer with a whisk
bond, cream butter and sugar together on high speed until light and
fluffy, approximately 5 proceedings. Add eggs and egg yolks, one at a time, mixing well
after each joining. Continue to mix until the egg mixture is lemon
non-white, astir 3 minutes more. Lower the mixer speed and add the melted
umber. Stop and scrape down the sides and then continue to mix. Add
flour, bonkers, and vanilla and mix just until the batter comes unitedly.

Distribute the batter among six 8-ounce well-greased ramekins. Place the
ramekins on a baking sheet and bake for 15 transactions. Remove from oven. Place
a 1-ounce piece of white chocolate into the middle of each half-baked patty.
Return cakes to oven and bake for another 10 to 15 transactions, or until a
knife inserted in the side comes out cleanse. Do not insert the knife into
the center or you will hit the white coffee.

Let cakes cool for astir 10 proceedings, then invert onto a plate and pipe
whipped cream on the top of each patty. Top with grated chocolate and serve
tender.

Serves six.