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.
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!