Warm Chocolate Pudding Cakes With Caramel Sauce

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.

• Ready In: 1 hr 25 mins
• Serves: 4
• Yields: 4 cakes

Ingredients

• To coat ramekins

• 2  tablespoons unsalted butter, room temperature
• 4  teaspoons sugar

• For cakes

• 6  tablespoons unsalted butter, cold and cubed
• 1⁄3 cup sugar
• 6  ounces bittersweet chocolate, chopped
• 2  large eggs
• 2  large  egg yolks
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon coarse salt

• For caramel sauce

• 1  cup sugar
• 6  tablespoons unsalted butter, cold and cubed
• 1⁄2 teaspoon coarse salt
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup heavy cream, at room temperature
•  whipped cream (for serving)

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.