warm chocolate pudding cakes with caramel sauce

the goods:
cake:
6 tablespoons cold unsalted butter, cubed, plus more 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
1/2 teaspoon salt

caramel sauce:
1 cup sugar
6 tablespoons cold unsalted butter, cubed
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream

whipped cream, for serving


Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess.



In a heatproof bowl set over (not in) a pan of simmering water, combine butter and chocolate. Stir until melted.



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.



Meanwhile make the caramel sauce:
In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is a deep amber in color, 3 minutes more.
Immediately whisk in butter, salt, and vanilla.
Whisk in cream.
Pour into a heatproof container and let cool.



Preheat oven to 350 degrees. Bake until center of cake is soft but not wet when pressed, 27 to 30 minutes.



Let cool 5 minutes.



Top cakes with caramel and whipped cream.



Pour a BIG glass of milk.



Or put a scoop of vanilla ice cream on top of cake to cut the richness.