Chocolate Caramel Filled Cake

Chocolate Caramel Filled Cake

Ingredients:

• Unsalted butter 1/2 cup
• Melted butter for brushing
• Cocoa powder 1 tbsp
• Flour 1/4 cup and 1 tbsp
• Dark chocolate (chopped) 6 oz
• Caster sugar 1/2 cup
• Eggs 3
• Salt a pinch
• Cold caramel sauce 4 tsp
• Flaky sea salt to sprinkle
• Icing sugar to sprinkle

Method:

• Brush four ramekins with melted butter. Whisk the cocoa powder with 1 tablespoon flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a baking sheet. Melt butter with chocolate over very low heat, stirring occasionally. Let cool slightly. Beat the caster sugar with the eggs and salt until thick and pale yellow. Fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour. Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter. Bake at 180 degrees C for 12-15 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool few minutes. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and invert again. Carefully lift off the ramekins. Dust the warm cakes with icing sugar and serve immediately.