Warm Chocolate Pudding Cakes With Caramel Sauce

• 2 tablespoons unsalted butter, room temperature
• 4 teaspoons sugar
• 6 tablespoons unsalted butter, cold and cubed
• 13 cup sugar
• 6 ounces bittersweet chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 14 cup all-purpose flour
• 12 teaspoon coarse salt
• 1 cup sugar
• 6 tablespoons unsalted butter, cold and cubed
• 12 teaspoon coarse salt
• 12 teaspoon vanilla extract
• 12 cup heavy cream, at room temperature
• whipped cream (for serving)

1. Make caramel sauce: In a medium saucepan, heat 1 cup sugar over medium-high until melted and brown at edges, 3 minutes.
2. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
3. Immediately whisk in cold butter, salt, and vanilla extract.
4. Take care as mixture is extremely hot and will bubble.
5. Whisk in 1/2 cup heavy cream.
6. Pour into a heatproof container and let cool.
7. Make cakes: Preheat oven to 350 degrees.
8. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess.
9. In a microwave-safe bowl, combine butter and chocolate.
10. Microwave until melted, about 1 minute; stir until smooth.
11. Or melt mixture in a heatproof bowl set over a pan of simmering water.
12. In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine.
13. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
14. Bake until center of a cakes are soft but not wet when pressed, 27 to 30 minutes.
15. Let cool 5 minutes.
16. Serve cakes warm, topped with caramel and whipped cream.

unsalted butter, sugar, unsalted butter, sugar, bittersweet chocolate, eggs, egg yolks, flour, coarse salt, sugar, unsalted butter, coarse salt, vanilla, heavy cream, whipped cream

Taken from www.food.com/recipe/warm-chocolate-pudding-cakes-with-caramel-sauce-419908 (may not work)