Warm Chocolate Pudding Cakes

Total time          Prep time           Servings

  45 min                 15 min                     4

Ø  6 tablespoons cold unsalted butter, cubed, (plus more for ramekins of room temperature)
Ø  1/3 cup sugar (plus more for ramekins)
Ø  170 g bittersweet chocolate, chopped
Ø  2 large eggs plus 2 large egg yolks
Ø  1/4 cup all- purpose flour
Ø  1/2 teaspoon coarse salt

For serving:
Ø  whipped cream
Ø  Caramel Sauce for Chocolate Pudding Cakes
Ø  something according to your fantasy

1.         Preheat oven to 350 degrees. Butter four ramekins, then coat lightly with sugar, tapping out excess. In a bowl, combine butter and chocolate. Microwave until melted, about 1 minute. Stir until smooth.
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 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. Or according to you, fantasy is not bound.