Warm Chocolate Pudding Cakes With Caramel Sauce

Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

From Everyday Food. Here for safekeeping. Had to rewrite a bit to fit 'zaar so ingredients to coat ramekins may not be exact. The original recipe was written a bit strangely so hopefully this is clearer.

Ingredients Nutrition

Directions

  1. Make caramel sauce: In a medium saucepan, heat 1 cup sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
  2. Immediately whisk in cold butter, salt, and vanilla extract. Take care as mixture is extremely hot and will bubble.
  3. Whisk in 1/2 cup heavy cream.
  4. Pour into a heatproof container and let cool.
  5. Make cakes: Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess.
  6. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. Or melt mixture in a heatproof bowl set over a pan of simmering water.
  7. In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
  8. Bake until center of a cakes are soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

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