Commander's Chocolate Souffle Cakes W/ White Chocolate Sauce

• 1 cup whipping cream
• 1 cup finely chopped good-quality white chocolate (about 4 1/2 ounces)
• 1 12 tablespoons clear rum
• 9 ounces bittersweet chocolate or 9 ounces semisweet chocolate, chopped
• 12 cup sugar
• 3 large eggs
• 2 tablespoons unsalted butter, room temperature
• 12 cup cake flour, sifted

1. --sauce--.
2. Bring cream to simmer in small saucepan.
3. Remove from heat.
4. Add white chocolate and whisk until melted.
5. Stir in rum.
6. Chill until just cool, whisking occasionally, about 30 minutes.
7. --cakes--.
8. Preheat oven to 400 degrees F.
9. Butter six 3/4-cup souffle dishes.
10. Stir chocolate in top of double boiler over simmering water until melted.
11. Cool 10 minutes.
12. Mix sugar and eggs in processor until well blended.
13. Blend in butter.
14. Add flour; process until smooth.
15. Blend in chocolate.
16. Divide batter among prepared dishes.
17. Place on baking sheet.
18. Bake until cakes are puffed, tops look crusty and tester inserted into center comes out with wet batter still attached, about 18 minutes.
19. Run knife around sides of cakes.
20. Invert onto spatula; gently slide onto plates.
21. Spoon sauce around cakes.

whipping cream, white chocolate, clear rum, bittersweet chocolate, sugar, eggs, unsalted butter, cake flour

Taken from www.food.com/recipe/commanders-chocolate-souffle-cakes-w-white-chocolate-sauce-54177 (may not work)