Somersize Chocolate

SUZANNE SOMERS is the author of eleven books, including theiNew York Times/ibestsellersiKeeping Secrets/i;iEat Great, Lose Weight/i;iGet Skinny on Fabulous Food/i;iEat, Cheat, and Melt the Fat Away/i; and her latest book,iThe Sexy Years/i. The former star of the hit television programs Three's Company and Step by Step, Suzanne is one of the most respected and trusted brand names in the world, representing cosmetics and skin-care products, apparel, jewelry, a computerized facial fitness system, fitness products, and an extensive food line.bMolten Chocolate Cake with White Chocolate Lava/bbrbrLEVEL TWO Makes 6 servingsbrbrYour friends will be impressed by this one; These divine individual chocolate cakes have a gooey surprise inside-a river of white chocolate lava!brbr6 ounces or 1 1/4 SomerSweet Dark Chocolate Baking Bars (37 1/2 squares), choppedbrbr11 tablespoons unsalted butterbrbr3 large eggsbrbr3 large egg yolksbrbr2 tablespoons SomerSweetbrbr1/4 cup 100% white whole wheat flour (or whole wheat pastry flour)brbr3 ounces or 2/3 (4.9-ounce) SomerSweet White Chocolate Baking Bar (18 squares), choppedbrbrPerfectly Whipped Cream (below), fresh raspberries, or white chocolate curls (page 65), for garnishbrbrsugar substitutionsbrbr1/2 cup sugarbrbr7 ounces dark chocolatebrbr4 ounces white chocolatebrbrPreheat oven to 325°. Butter six small glass custard cups (6 ounces each, 4 inches wide).brbrIn a double boiler, heat the dark chocolate and the butter, stirring until smooth. Set aside.brbrPlace the eggs, egg yolks, and SomerSweet into a large bowl. Beat with an electric mixer until pale and thickened, about 10 minutes. Add the melted dark chocolate and the flour, then beat for 5 more minutes. Pour half the mixture into the custard cups, filling them nearly halfway. Divide the white chocolate among the custard cups, placing it in the center of the batter. Pour