Chocolate Pudding Cakes with Caramel Sauce

Ingredients:

 Chocolate Pudding Cakes with Caramel Sauce

Ingredients for 4 :

6 tablespoon cold unsalted butter, cubed, plus more, room temperature,

1/3 cup sugar, 

6 ounce bittersweet chocolate, chopped

2 large eggs

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:

Preheat oven to 350 degrees F. 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.