Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate. For a real wow effect use the white chocolate as the center filling. Otherwise you can use a good parve chocolate like Rosemarie.
4 oz +1 square white chocolate or Rosemarie
¼ cup whip topping
12 oz bittersweet chocolate
6 Tbsp margarine
5 Tbsp sugar
¾ cup flour
Preheat oven to 350F.
Melt the white chocolate (or the Rosemarie) chocolate and whip, in a double boiler. Pour into an ice cube tray and freezer. (you will have a little extra that you can discard.)
Melt bittersweet chocolate and margarine in a double boiler. Beat egg whites with 21/2 T. sugar. Beat egg yolks with remaining 21/2 T. sugar. Combine yolks with whites. Add flour and bittersweet chocolate mixture.
Place half of mixture into ramekins or lined muffins tray. Place 1 frozen cube into ramekin and add the rest of the mixture on top, filling only 3/4 full. Refrigerate until ready to bake. Bake for 18-20 minutes. Serve immediately.