Saturday, October 10, 2009

Warm Chocolate Pudding Cakes with Caramel Sauce




For the Chocolate Pudding Cakes:

6tbs(3/4 stick)cold butter, cubbed, plus a little more (room temperature) for the ramekins
1/3 cup sugar plus a little more for the ramekins
6 oz. bittersweet chocolate, chopped
2 large eggs, plus 2 large egg yolks
1/4 cup all- purposed flour (spooned and leveled)
1/2 teaspoon salt

Preheat oven to 350 degrees. Butter four 6 oz ramekins, then coat lightly with suggar tapping out the excess.
In a microwave safe bowl, combine the butter and chocolate.
Microwave until melted about one minute.
Stir this mixture until smooth.

In a large bowl, whisk together sugar, egg yolks, four and salt
Add chocolate mixture and whisk to combine.
Fill each ramekin three-quarters full with batter;
Place ramekins on baking sheet and refrigerate for 15 minutes

Bake until center of cake is soft but not wet when pressed
about 27 to 30 minuts. Let cool 5 minutes.

Serve with caramel sauce and whipped cream.

Caramel Sauce
In a medium saucepan , heat 1 cup sugar over medium-high heat until melted and slightly brown at the edges, about 3 minutes. With a heat resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is a deep amber in color.
Imeediately whisk in 6 tablesppons cold unsalted butter cubed, 1/2 teaspoon coarse salt and 1/2 teaspoon vanilla extract. Take car as misture is extremely hot and will bubble.
Whisk in 1/2 cup heavy cream.
Pour into a heatproof containder and let cool.
(Can store, refrigerate up to 3 weeks).

All I can say is : AMAZING!


Jim said...

Let there be no confusion or exaggeration. This was the BEST most deliciuos dessert I've ever had! And not too hard to make.
Its the perfect storm!
This could mean the end of thinness as I know it!

Anonymous said...

Yes! This desert was amazing! My hubby and I made it for a New Year's Eve treat and man oh man it was delicious!!!