Apr 9, 2013

Warm Chocolate Pudding Cakes with Caramel Sauce

Is your mouth watering yet? I came across this delicious dessert on Martha Stewart and had to share it with you! These rich chocolate cakes have a soft center that partners perfectly with a caramel topping...mmm... Here's how to make it:

Chocolate Pudding Cakes
6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour (spooned and levelled)
1/2 teaspoon coarse salt
Caramel Sauce, for serving
Whipped cream, for serving

1) Preheat oven to 350 degrees. 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.)

2) 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.

3) 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.

Caramel Sauce
1 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, cubed
1/2 teaspoon coarse salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream


1) In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. Witha 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 butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).

3) Whisk in heavy cream.

4) Pour into a heatproof container and let cool. 


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