Little Warm Chocolate Caramel Cakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• butter, softened
• 1 (12 1/4 ounce) jar good-quality caramel sauce
• 6 tablespoons chocolate syrup (optional but so good)
• 1 1/2 cups sifted cake flour (or sifted flour)
• 1/3 cup dutch-process unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4-1 cup sugar
• 1/2 teaspoon salt
• 1 cup strong brewed coffee, warm (i use decaf)
• 1/3 cup light olive oil
• 1 1/2 teaspoons pure vanilla extract
• 1 tablespoon aged balsamic vinegar

Recipe

• 1 preheat oven to 400*f.
• 2 generously coat six 6-ounce ramekins with softened butter. chill in the freezer for about 10 minutes, and brush with a second coat of butter. pour 3 tablespoons caramel sauce into the bottom of each ramekin. now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
• 3 whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
• 4 fill each ramekin with 1/3 cup of batter.
• 5 bake at 400 degrees f until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. enjoy!