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Warm Chocolate Pudding Cakes with Carmel Sauce Recipe


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     Warm Chocolate Pudding Cakes with Carmel Sauce

Category   Desserts - Breads
Sub Category   None

6 Tbs. cold unsalted butter, cubed
1/3 cup sugar
6 oz. bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour
1/2 tsp. coarse salt
caramel sauce for serving
whipped cream for serving

Preheat oven to 350. Butter four 6-oz 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.
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.
Bake until center of 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.

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