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white cake with a heart of warm chocolate and white chocolate sauce

Who has not seen or heard of this sweet? I think it is the 'symbol' of excellence for chocolate lovers, and there is a considerable number of prescriptions for its implementation.
Of all those I have had the opportunity to see what convinced me most is my teacher's Maurizio Santin, reported in his book and cookbook 'The Sweet Maurizio Santin' published by Gambero Rosso . As he explains in the 'introduction, this dessert was created by mistake by not baking a cake full of chocolate.
accompaniment with white chocolate sauce is spot-on, though, for those who do not particularly like this type of chocolate, I find even the winning combination with a sauce English vanilla, or an orange sauce or why not a wild berry sauce.
Here's the recipe: Ingredients



For the chocolate cake

100 g chocolate 55%

100 g butter 150 g sugar 50 g flour
'00 '
3 eggs
2 egg yolks

For the white chocolate sauce


350 g white chocolate 250 g cream 250 g fresh milk


How to prepare

Chop the chocolate and collect it in a bowl with the butter cut into small pieces. melt all in a water bath. Mix well the eggs and egg yolks with sugar until the mixture is white and fluffy. add the sifted flour and lastly the butter mixture and chocolate. Place the mixture into individual buttered and floured molds. To harden in the freezer.
Prepare the sauce by boiling at low heat the milk with the cream, then pour the filter on the white chocolate, finely chopped. Stir until chocolate is completely dissolved.

Preheat the oven to 200 degrees, bake the pies for about 15 minutes (unfortunately, the ovens are not all equal and should do tests to find out the exact timing!), bake and unmold on a platter. Pour the sauce around the cake with white chocolate and serve immediately sprinkled with icing sugar.