Warm Chocolate Pudding Cakes With Caramel Sauce

Name: Warm Chocolate Pudding Cakes With Caramel Sauce
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 cakes, 4 serving(s)
Ingredients: 2 tablespoons unsalted butter, room temperature; 4 teaspoons sugar; 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; 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)

Submitted by MarielC

"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."

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Ready In:: 1hr 25mins
Ingredients:: 15
Yields:: 4 cakes
Serves:: 4

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

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.
Immediately whisk in cold butter, salt, and vanilla extract. Take care as mixture is extremely hot and will bubble.
Whisk in 1/2 cup heavy cream.
Pour into a heatproof container and let cool.
Make cakes: Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess.
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.
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.
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.