10 souffle dishes
2 large mixing bowls
double boiler set-up
spatula
electric mixer
sieve
pan spray (as needed)
1 fl. oz. godiva while chocolate liquor
1/2 cup heavy whipping cream
1/2 cup white crumbled chocolate
1 lb. bulk white chocolate
1 lb salted butter
1 1/4 cup egg yolks
1 lb. powdered sugar
1/2 lb. all-purpose flour
softened butter (as needed)
sugar (as needed)
#6 ice cream scoop
crushed macadamia nuts
vanilla ice cream

1. Start by placing the white chocolate and butter in the double boiler.
2. Melt completely.
3. In the first mixing bowl, sieve together the powdered sugar and all-purpose flour.
4. In the second mixing bowl, place both eggs and egg yolks.
5. Slowly add the melted chocolate & butter mixture to the eggs, stirring constantly.
6. Fold in the powdered sugar and flour.
7. Mix with the mixer on low speed for two to three minutes, or until thoroughly combined.
8. Pre-heat oven to 400 degrees, no convection.
9. Spread out the souffle dishes, spray with pan spray, rub to coat the insides with softened butter (your hands work best!).
10. Then fill the first dish with sugar, then pour the sugar from one dish to the next, rotating each dish to coat the entire inside of each dish. There should be no excess sugar in the dishes.
11. Place one full but level scoop of the batter in each dish.
12. Bake the cakes for approximately 20 minutes (may vary depending on your oven calibration, then allow to set for two to three minutes.
13. While the cakes are baking, make the sauce by heating the cream to a simmer, and stir in crumbled white chocolate.
14. Stir until smooth.
15. Turn out each cake on to individual serving plates.
16. Top each one with a scoop of ice cream, and an ounce of the chocolate sauce.
17. Garnish with any fresh berries and/or berry sauce you would like and the macadamia nuts.