Little Warm Chocolate Caramel Cakes

• 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 white 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

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!

butter, caramel sauce, chocolate syrup, cake flour, dutchprocess, baking soda, sugar, salt, coffee, light olive oil, vanilla, aged balsamic vinegar

Taken from www.food.com/recipe/little-warm-chocolate-caramel-cakes-378962 (may not work)