Preheat oven to 450 degrees F (230 degrees C). Spray four six ounce ramekins with a non stick spray or butter them.
Butter (1/2 cup)
White Chocolate Chips (2/3 cup)
in the microwave of double boiler.
In the bowl of a stand mixer fitted with a whisk attachment, whisk
Large Eggs (2)
and Egg Yolks until doubled in size, slowly add
Caster Sugar (1/2 cup)
a keep mixing until incorporated.
Red Food Coloring (1 Tbsp)
Vanilla Extract (1/2 tsp)
and white chocolate mixture, mix until well blended.
Remove bowl from machine, sieve
All-Purpose Flour (1/3 cup)
Unsweetened Cocoa Powder (2 Tbsp)
Using a spatula or a metal spoon, gently fold the dry ingredients until well blended with the batter. Divide the batter evenly among the ramekins.
Place the ramekins in a baking sheet and bake for 13 to 15 minutes.
Let the cakes rest for about 3 minutes then run a knife around and invert into a plate.
Serve immediately, dust with powdered sugar and scoop vanilla ice cream or fresh berries.