# What You'll Need:
→ Caramel Center
01 - 12 soft caramel candies (approximately 3 oz)
02 - 2 tablespoons heavy cream
→ Cake Batter
03 - 7 tablespoons unsalted butter, plus extra for greasing
04 - 1/2 cup packed dark brown sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt
09 - Powdered sugar, for dusting (optional)
# Method Steps:
01 - Preheat oven to 400°F. Generously butter four 6 oz ramekins, dust lightly with flour, and tap out excess.
02 - Melt caramel candies and heavy cream together in a small saucepan over low heat, stirring until smooth. Let cool slightly.
03 - In a heatproof bowl, melt butter until liquid. Whisk in brown sugar until fully dissolved. Add eggs one at a time, beating thoroughly after each. Stir in vanilla extract.
04 - Fold in all-purpose flour and salt gently until combined. Avoid overmixing.
05 - Spoon half of the batter evenly into prepared ramekins. Divide the caramel mixture between them, placing it at the center. Cover each with remaining batter.
06 - Arrange ramekins on a baking sheet and bake for 12 minutes until edges are set but centers remain soft.
07 - Cool for 2 minutes. Run a knife around edges and invert cakes onto plates. If desired, dust with powdered sugar and serve immediately.
