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" Ingredients  \u2022 6 oz. bittersweet chocolate, finely chopped \u2022 4 T unsalted butter, cut into 8 pieces \u2022 3 large eggs, separated, at room temperature \u2022 2 large egg whites, at room temperature \u2022 3 T sugar \u2022 1 3\u00BD-oz. pkg. Droste white-chocolate pastilles \u2022 1 3\u00BD-oz. pkg. Droste bittersweet-chocolate pastilles  Directions   Center a rack in the oven, and preheat it to 375\u00B0F. Lightly coat the insides of a dozen 2\u00BD-by-1-inch-high ring molds with cooking spray, and place them on a baking sheet that has been lightly greased or lined with parchment.   Put the chocolate and butter in a medium-size heatproof bowl. Fit the bowl over a pan of simmering water, making certain that the bottom of the bowl doesn&amp;#039;t touch the water. Keep over low heat, stirring often, until the chocolate and butter are melted. Remove from the heat and keep warm. (Or melt the chocolate and butter in a microwave set to low power. Heat in 10-second spurts, stirring between spurts, until completely melted.)   In a small bowl, whisk the 3 egg yolks until they are smooth and somewhat liquid. Add the yolks to the warm chocolate-and-butter mixture, stirring lightly only until the yolks are just blended in. Don&amp;#039;t overmix.   In an electric-mixer bowl with a whisk attachment, beat the 5 egg whites on medium-low speed until they are just foamy. Increase the speed to medium-high, and continue whipping, adding the sugar gradually, until the whites form glossy, soft peaks (the tips of the peaks may flop over, which is fine). Don&amp;#039;t overbeat the whites. Using a rubber spatula, fold the meringue into the chocolate mixture. And don&amp;#039;t be timid. Unlike a souffl\u00E9, this is a case in which overfolding is good and will give you the dense texture you want.   Spoon the chocolate mixture into the molds, filling them halfway (about \u00BC cup of batter for each), then place two white-chocolate pastilles and two dark-chocolate ones on top. Slide the baking sheet into the oven, and bake the clafoutis until the batter rises to the top of the molds, about 4 minutes. Using a wide metal spatula, carefully transfer the rings to individual serving plates. Run a knife around the inside edges of the rings, and gently lift the molds. Serve the clafoutis warm, with small scoops of chocolate sorbet and vanilla ice cream (optional). Makes 12 cakes.  "^^<http://www.w3.org/2001/XMLSchema#string>
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