Chocolate Pudding With Caramel Sauce

Ingredients

• 6 tablespoons cold unsalted butter
• 1/3 cup sugar
• 6 ounces bittersweet chocolate, chopped
• 2 large eggs plus 2 large egg yolks
• 1/4 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon coarse salt
• Caramel Sauce

Directions

1. Preheat oven to 350 degrees. Butter four 6-ounce 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. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
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 rimmed 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.