Souffle batter
In a food processor, pulse eggs and sugar.
Add soft butter, process 30 seconds.
Add sifted flour and process until smooth.
Add chocolate then process until smooth.

Bring cream and sugar to a boil, then pour over chopped chocolate. 
Stir until smooth. 
Finish with white rum.

To Bake:
Liberally butter 8 oz. soufflé cups, then fill with batter. 
Bake at 375° or 400° for 10 - 12 minutes.  (conventional oven)

Note:
Cake should be served hot with inside molten.

Presentation:
Place 2 oz. of white chocolate sauce on plate. 
Unmold chocolate cake and top with powdered sugar. 
Place cake on top of sauce and garnish with fresh raspberries and ice cream(optional).