Warm Chocolate Caramel Cakes

Ingredients:
Butter, softened
1 jar(s) good-quality caramel sauce
1 1/2 cup(s) sifted cake flour
1/3 cup(s) Dutch-process cocoa
1 teaspoon(s) baking soda
1 cup(s) sugar
1/2 teaspoon(s) salt
1 cup(s) strong brewed coffee, warm
1/3 cup(s) light olive oil
1 1/2 teaspoon(s) vanilla extract
1 tablespoon(s) aged balsamic vinegar


Directions

1. 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 and transfer to the freezer for 1 hour.

2. 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.

3. Fill each ramekin with 1/3 cup of batter. 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.

http://www.delish.com/recipefinder/warm-chocolate-caramel-cakes-38