Ingredients:

Directions:

Make Caramel a day before (caramel can hold refrigerated for up to 1 month) Heat sugar in a medium heavy-duty saucepan over medium heat, stirring constantly over high heat resistant rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Carefully add the butter, it will bubble up, then carefully stir to incorporate. Next slowly add cream and stir till combined. Stop stirring then let simmer for about a minute and a half longer. Remove from heat and stir in salt. Let cool then store in freezer to harden for scooping.

Liberally spray 4 6 oz ramekins and set aside. Heat a pan with water then measure butter and chocolate in a bowl that rests in the pan over the hot water. Stirring every so often till melted. Meanwhile measure flour, vanilla powder, and salt. In a stand mixer or with a handheld beater, beat eggs and sugar till light fluffy and a ribbon forms. Gently fold 1/3 of the egg mixture into the chocolate mixture leaving streaks then fold in flour and remaining egg until smooth and uniform. Scoop the majority of the batter evenly between the ramekins. Scoop 1/2 tbsp size scoops of the frozen caramel sauce and press them gently into cake batter then smooth over with the bit of remaining batter. Set in fridge to chill (can be done the day before). Half hour before planning to serve preheat the oven to 425F. Remove cakes from the refrigerator and place directly into the oven. Bake for 10-12 minutes till the outer edges have puffed up and center giggles slightly when shook. Pull from oven and allow to cool for approximately 1 minute. Flip each cake onto a plate and let sit 10 more seconds before unmolding. Serve immediately with and vanilla ice cream or whipped cream and remaining caramel sauce.