Chocolate Chai Cakes With Caramel Sauce

• Cakes
• 5 ounces bittersweet or semisweet chocolate, chopped into pieces
• 1 1/2 sticks unsalted butter, chopped into pieces
• 3 large eggs
• 3 large egg yolks
• 1 1/2 cups powdered sugar
• 1/4 cup sifted unsweetened cocoa powder
• 1/2 cup all purpose flour
• 1/4 cup finely chopped crystallized ginger (about 1 1/2 ounces)
• 3/4 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1 teaspoon vanilla
• Caramel sauce
• 1 1/2 cups sugar
• 1/4 cup water
• 2 tablespoons dark rum
• 1 cup whipping cream
• 2 tablespoons (1/4 stick) unsalted butter

1. For cakes: Preheat oven to 450u0b0F. Butter six 3/4-cup souffle dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Mix sugar and cocoa in large bowl. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar and cocoa, then chocolate mixture and flour. Pour batter into dishes, dividing equally.
2. Bake cakes until sides are set but center remains soft, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes and serve with vanilla ice cream.
3. For caramel sauce:
4. Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream and rum (mixture will bubble). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth.

cakes, bittersweet, butter, eggs, egg yolks, powdered sugar, cocoa, flour, ginger, ground cinnamon, ground cardamom, ground allspice, vanilla, caramel sauce, sugar, water, dark rum, whipping cream, butter

Taken from www.epicurious.com/recipes/member/views/chocolate-chai-cakes-with-caramel-sauce-1210748 (may not work)