Warm Chocolate and Caramel Cakes

• butter, softened
• 18 tablespoons caramel sauce (good quality)
• 1 12 cups cake flour, sifted
• 13 cup Dutch-processed cocoa powder
• 1 teaspoon baking soda
• 1 cup sugar
• 12 teaspoon salt
• 1 cup coffee, warm (strong brewed)
• 13 cup light olive oil
• 1 12 teaspoons vanilla extract
• 1 tablespoon balsamic vinegar

1. Generously coat six 6-ounce ramekins with softened butter.
2. Chill in the freezer for about 10 minutes, and brush with a second coat of butter.
3. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
4. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside.
5. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
6. Fill each ramekin with 1/3 cup of batter.
7. 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.

butter, caramel sauce, cake flour, dutch, baking soda, sugar, salt, coffee, light olive oil, vanilla, balsamic vinegar

Taken from www.food.com/recipe/warm-chocolate-and-caramel-cakes-396664 (may not work)