Warm Chocolate Pudding Cakes With Caramel Sauce Recipe

Name: Warm Chocolate Pudding Cakes With Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, room temperature; 4 teaspoons sugar; 6 tablespoons unsalted butter, cold and cubed; ⅓ cup sugar; 6 ounces bittersweet chocolate, chopped; 2 large eggs; 2 large egg yolks; ¼ cup all-purpose flour; ½ teaspoon coarse salt; 1 cup sugar; 6 tablespoons unsalted butter, cold and cubed; ½ teaspoon coarse salt; ½ teaspoon vanilla extract; ½ cup heavy cream, at room temperature; whipped cream (for serving)

Servings: persons

2 tablespoons unsalted butter, room temperature
4 teaspoons sugar
6 tablespoons unsalted butter, cold and cubed
⅓ cup sugar
6 ounces bittersweet chocolate, chopped
2 large eggs
2 large egg yolks
¼ cup all-purpose flour
½ teaspoon coarse salt
1 cup sugar
6 tablespoons unsalted butter, cold and cubed
½ teaspoon coarse salt
½ teaspoon vanilla extract
½ cup heavy cream, at room temperature
whipped cream (for serving)

1
Make caramel sauce: In a medium saucepan, heat 1 cup sugar over medium-high until melted and brown at edges, 3 minutes.
2
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.
3
Immediately whisk in cold butter, salt, and vanilla extract.
4
Take care as mixture is extremely hot and will bubble.
5
Whisk in 1/2 cup heavy cream.
6
Pour into a heatproof container and let cool.
7
Make cakes: Preheat oven to 350 degrees.
8
Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess.
9
In a microwave-safe bowl, combine butter and chocolate.
10
Microwave until melted, about 1 minute; stir until smooth.
11
Or melt mixture in a heatproof bowl set over a pan of simmering water.
12
In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine.
13
Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
14
Bake until center of a cakes are soft but not wet when pressed, 27 to 30 minutes.
15
Let cool 5 minutes.
16
Serve cakes warm, topped with caramel and whipped cream.

1136

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, room temperature, 4 teaspoons sugar, 6 tablespoons unsalted butter, cold and cubed, ⅓ cup sugar, and more.

Yes, Warm Chocolate Pudding Cakes With Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Warm Chocolate Pudding Cakes With Caramel Sauce

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