Warm Chocolate Pudding Cakes with Caramel Sauce
Prep Time: 15 mins | Cook Time: 25 mins | Course: Dessert | Serves: 4
Chocolate pudding cakes with warm caramel and whipped cream oozing through the middle. These little individual cakes are easy and the perfect after dinner treat. Use bottled caramel sauce or my microwavable recipe linked below. I’ve made this recipe many times and it doubles or even triples easily. recipe can be made ahead and baked just before serving. inspired by Martha Stewart https://www.marthastewart.com/947733/warm-chocolate-pudding-cakes-caramel-sauce?xsc=soc_pin_2015_2_10_valentine_gen_E&crlt.pid=camp.KzuvbS2FSPac
6 Tbsp butter
6 oz bittersweet chocolate chips
⅓ cup sugar
2 eggs + 2 egg yolks
¼ cup flour
½ tsp salt
1 Tbsp frangelico liqueur or 1 tsp vanilla
Spray oil or butter 4 half cup ramekins and sprinkle with sugar. Place on a baking tray. Combine butter and chocolate in a microwavable mixing bowl and microwave for 1-2 minutes. Stir until smooth. Add in the sugar and the eggs, one at a time stirring between each addition. Top with flour, salt and frangelico or vanilla. Stir until just combined. Divide approximately ½ cup of batter between the ramekins and smooth.
45 minutes before serving time, preheat the oven to 350*. Place baking tray on the rack and bake for 25-30 minutes. The cakes center will be soft but not wet. Serve warm with a drizzle of caramel, opening the center of the cake with a spoon; and a dollop of whipped cream.
