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Warm Chocolate Pudding Cakes with Caramel Sauce

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These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.

Source: Everyday Food, October 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Lightly coating the ramekins with sugar helps the cakes rise as they bake and makes them easy to unmold before serving, if you like.

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Reviews

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How would you rate this recipe?
243
  • mailcbex
    12 NOV, 2018
    As I love all things chocolate, and Martha’s recipes are so reliable. I know the food will turn out great, and this one is always a favorite!
    Reply
  • zoe-megtelusn
    30 AUG, 2017
    Why don't you give a recipe for caramel sauce with this recipe? Not everyone buys caramel sauce from a store. I prefer to make as much as possible of what we eat.
    Reply
  • Zumara Ma'rifah Azzahra
    19 JAN, 2015
    i want to take this amazing post and post it on my blog thank you
    Reply
  • Dawn Richardson
    21 MAR, 2013
    Hmmm Nice! so nice
    Reply
  • oanya
    14 FEB, 2013
    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!
    Reply
  • Stejophi
    26 FEB, 2011
    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!
    Reply

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