Categories: dessert

Ingredients

• 1/4 cup unsalted butter
• 12 ounces best quality bittersweet chocolate
• 1/2 cup sugar
• 4 large eggs, beaten
• 1 tsp vanilla
• 1 tsp salt
• 1/3 cup all purpose flour
• 8-1 inch square good quality sea salt caramels

Directions

1. You can make these a few hours in advance. Be sure to refrigerate them until you are ready to bake and serve. Bake them only when you are ready to eat them, and serve immediately. Don’t overcook as you will lose the pudding in the center.

2. Put a baking sheet in the oven and preheat oven to 400 degrees.

3. Fold a piece of parchment paper 4 times. Set a custard cup on it and trace the bottom. Cut out the 8 circles and butter them. Place them in the bottom of the cups.

4. Melt the chocolate and butter and let cool a bit. Add the sugar, eggs, and vanilla. Stir to combine and add the flour. Blend into a smooth batter.

5. Fill the cups half way and place the caramel on top. If using caramel sauce, make a well and put in 1 tablespoon of the caramel sauce.

6. Then top off the batter evenly between the cups.

7. Quickly place on the hot baking sheet in the oven. Bake for 10 minutes (12 minutes if the batter is cold). After baking take out of oven, and if needed, run a knife around the edge to loosen.

8. Tip them out onto individual serving plates, dust with powdered sugar and serve warm with ice cream.

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