Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Warm Chocolate Pudding Cakes with Caramel Sauce 3.5 (242) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 27, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes. Ingredients 6 tablespoons (¾ stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins ⅓ cup sugar, plus more for ramekins 6 ounces bittersweet chocolate, chopped 2 large eggs plus 2 large egg yolks ¼ cup all-purpose flour (spooned and leveled) ½ teaspoon coarse salt Caramel Sauce for Chocolate Pudding Cakes, for serving Whipped cream, for serving Directions 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.) 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 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 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. Print