Ingredients

How to make it

  • Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. Dust them with cocoa and 1 tbsp flour, tap out the excess.
  • In a saucepan, melt butter with chocolate over low heat. Stir occasionally. Let cool slightly.
  • Beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow for about 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 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 in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
  • Dust the warm cakes with confectioners’ sugar and serve immediately.

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  • jett2whit 11 years ago
    Ohhhhh my gosh that looks yummy!
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