Warm Vanilla Cakes

Preparation

1. Step 1

   Melt butter and 7 ounces white chocolate in a double boiler over water that is hot but not boiling. When mixture is melted, remove from heat and stir until smooth. Whisk in egg yolks and half the vanilla-bean seeds. Sift flour over mixture. Whisk until smooth.

2. Step 2

   In an electric mixer fitted with a whisk, combine egg whites and cream of tartar. Whisk until fluffy. Slowly add sugar a little at a time, until meringue is shiny and tight. Fold a little of the chocolate mixture into meringue; then fold meringue into remaining chocolate mixture, until mixture is smooth. Cover with plastic wrap, and refrigerate about 8 hours.

3. Step 3

   Heat oven to 375 degrees. Line a baking sheet with parchment paper. Butter 12 metal rings 2½ inches in diameter and 1¼ inches high. Place them on parchment paper. Using a spatula, spoon cool batter into a pastry bag with a tip opening of about ½ inch. Fill molds ⅓ full. Break remaining chocolate into pieces about 1 inch square and ⅛ inch thick. Drop a piece in each mold. Sprinkle a little cluster of vanilla seeds from remaining beans. Cover chocolate with more batter so molds are barely ⅔ full.

4. Step 4

   Bake 12 to 14 minutes, until risen and still a bit jiggly in center. Remove from oven. Have 12 plates ready. Slip tip of a knife under cake, and lift it a little; then slide a spatula underneath, and transfer to a serving plate. Holding mold in place with tongs, run a sharp knife around top edge of mold; then lift mold off cake with tongs. Repeat with other cakes. Serve immediately with ice cream.