Begin by melting the white chocolate chips and unsalted butter together in a small saucepan over low heat or in the microwave at medium power, stirring until the mixture is silky and smooth. Allow this mixture to cool slightly while you prepare the next step.

In a medium mixing bowl, whisk together the two large eggs, egg yolks, and granulated sugar until the mixture thickens and turns a pale yellow color.

Slowly pour the cooled melted chocolate and butter mixture into the egg mixture, whisking constantly to ensure the eggs don’t scramble. Next, gently stir in the ube halaya and ube extract until everything is evenly combined.

Carefully fold in the all-purpose flour and salt into the ube batter using a spatula, mixing until just combined.

Preheat your oven to 425°F (218°C) while you prepare six ramekins by greasing them with non-stick spray or butter. Evenly divide the prepared ube batter among the ramekins, filling them about three-quarters full.

Place the filled ramekins on a baking sheet and bake in the preheated oven for 11-12 minutes, watching closely until the edges are set while the centers still jiggle slightly.

Once done, allow the cakes to cool for 1-2 minutes before gently inverting them onto serving plates. Serve immediately with a generous scoop of vanilla ice cream.