1 lb. bittersweet chocolate, melted

1 C. flour

1 C. toasted, ground pecans

1 tsp. pure vanilla extract

6 oz. white chocolate, in 1-oz. pieces

3/4 C. heavy cream, whipped

2 oz. bittersweet chocolate, grated

 

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-oz. well-greased ramekins. Place the ramekins on a baking sheet and bake for 15 minutes. Remove from oven. Place a 1-oz. 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.