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1
Melt butter and 7 ounces white chocolate in a double boiler over water that is hot but not boiling.
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2
When mixture is melted, remove from heat and stir until smooth.
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3
Whisk in egg yolks and half the vanilla-bean seeds.
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4
Sift flour over mixture.
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5
Whisk until smooth.
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6
In an electric mixer fitted with a whisk, combine egg whites and cream of tartar.
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7
Whisk until fluffy.
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8
Slowly add sugar a little at a time, until meringue is shiny and tight.
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9
Fold a little of the chocolate mixture into meringue; then fold meringue into remaining chocolate mixture, until mixture is smooth.
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10
Cover with plastic wrap, and refrigerate about 8 hours.
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11
Heat oven to 375 degrees.
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12
Line a baking sheet with parchment paper.
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13
Butter 12 metal rings 2 1/2 inches in diameter and 1 1/4 inches high.
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14
Place them on parchment paper.
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15
Using a spatula, spoon cool batter into a pastry bag with a tip opening of about 1/2 inch.
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16
Fill molds 1/3 full.
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17
Break remaining chocolate into pieces about 1 inch square and 1/8 inch thick.
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18
Drop a piece in each mold.
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19
Sprinkle a little cluster of vanilla seeds from remaining beans.
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20
Cover chocolate with more batter so molds are barely 2/3 full.
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21
Bake 12 to 14 minutes, until risen and still a bit jiggly in center.
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22
Remove from oven.
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23
Have 12 plates ready.
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24
Slip tip of a knife under cake, and lift it a little; then slide a spatula underneath, and transfer to a serving plate.
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25
Holding mold in place with tongs, run a sharp knife around top edge of mold; then lift mold off cake with tongs.
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26
Repeat with other cakes.
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27
Serve immediately with ice cream.
