Black-and-White Molten Chocolate Cakes

I made this for my Little Theater Class. The class raved about the taste and ease of preparation.

This is so much easier to make that it looks. This is not a diet friendly dessert. But, it is so good. The melted chocolate running out of the cake is wonderful. Half of the cake is 8 Weight Watchers points. Sometimes it would be worth them. At the end I will put the amounts to make 2 custard dishes instead of 6. 2 is 4 servings.

1 pkg (6 squares) Baker's Select Bittersweet Chocolate (I couldn't find bittersweet so I used semi-sweet)
10 Tbsp butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
1 1/2 squares Baker's White Chocolate, cut into 6 chunks

Heat oven to 425 degrees. Microwave bittesweet chocolate and butter in microwavable bowl on HIGH 2 min.; whisk until melted. Stir in sugar, flour, whole eggs and egg yolks.
Pour into six greased 6-oz. custard cups on baking sheet. Press 1 white chocolate chunk into batter in each cup.
Bake 15 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Run knife around edges to loosen. Invert onto plate; cut in half. Serve warm. Makes 12 servings.

2 squares chocolate

3 1/2 Tbsp butter

1/2 cup powdered sugar

6 tsp flour

1 egg

1 egg white

1/2 square white chocolate

Make the same as for the regular cake recipe.