Warm Chocolate Pudding Cakes With Caramel Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
From Everyday Food. Here for safekeeping. Had to rewrite a bit to fit 'zaar so ingredients to coat ramekins may not be exact. The original recipe was written a bit strangely so hopefully this is clearer. Ingredients:
2 tablespoons unsalted butter, room temperature |
4 teaspoons sugar |
6 tablespoons unsalted butter, cold and cubed |
1/3 cup sugar |
6 ounces bittersweet chocolate, chopped |
2 large eggs |
2 large egg yolks |
1/4 cup all-purpose flour |
1/2 teaspoon coarse salt |
1 cup sugar |
6 tablespoons unsalted butter, cold and cubed |
1/2 teaspoon coarse salt |
1/2 teaspoon vanilla extract |
1/2 cup heavy cream, at room temperature |
whipped cream (for serving) |
Directions:
1. Make caramel sauce: In a medium saucepan, heat 1 cup sugar over medium-high until melted and brown at edges, 3 minutes. 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.
2. Immediately whisk in cold butter, salt, and vanilla extract. Take care as mixture is extremely hot and will bubble.
3. Whisk in 1/2 cup heavy cream.
4. Pour into a heatproof container and let cool.
5. Make cakes: Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess.
6. 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 a pan of simmering water.
7. 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.
8. Bake until center of a cakes are soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.
|
|