Warm Chocolate Pudding Cakes

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Original recipe from Martha Stewart

kept bysimbakins
recipe by

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Ingredients:

6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more at 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 leveled)
1/2 teaspoon coarse salt
caramel sauce for serving
whipped cream for serving

Preheat oven to 350 degrees F.
Butter 4 6-ounce ramekins, then coat lightly with sugar, tapping out excess.
In a microwave-safe bowl, combine butter and chocoalte
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.)
In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine.
Fill each ramekin three-quarters of the way full with batter
Place on a rimmed baking sheet and refridgerate 15 minutes.
Bake until center of a ckae is soft but does not wet when pressed, 27 to 30 minutes.
Let cool 5 minutes.
Serve with caramel sauce and whipped cream.