Warm Chocolate Pudding Cakes with Caramel Sauce
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- Yield Serves 4
Ingredients
- 6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
- 1/3 cup sugar, plus more for ramekins
- 6 ounces bittersweet chocolate, chopped
- 2 large eggs plus 2 large egg yolks
- 1/4 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon coarse salt
- Caramel Sauce, for serving
- Whipped cream, for serving
Directions
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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, not in, a pan of simmering water.)
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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.
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Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.
Cook's Note
For the best texture, don't overbake the cakes. Lightly coating the ramekins with sugar helps the cakes rise as they bake and makes them easy to unmold before serving, if you like.
Hmmm Nice! so nice
Such an easy recipe! I usually put together the batter and divide it into the ramekins before dinner is made and I keep them in the refrigerator until I'm ready to bake them. I've also used 4 oz ramekins to make 6 servings. Be sure to bake them for less time, probably around 22-24 minutes. Adding the caramel sauce and whipped cream makes these absolutely decadent. I always get rave reviews when I make these!
Please print the whole recipe. I just saw this segment on TV today and cannot see the entire recipe. I know there are words and ingredients left out. Help!