Lavacake

150g 70% dark chocolate
30g butter regular salted
70g sugar
2 large eggs
½ tsp vanilla paste/extract
25g plain flour
4 Tbsp salted caramel straight from the fridge

1.) Line and grease four dariole moulds or ramekins.
2.) Preheat the oven to 200˚C/400˚F.
3.) Break the chocolate up into little pieces in a large microwaveable bowl and place in the microwave oven at 80% power in bursts of 30-60 seconds until melted.
4.) Cream the butter and sugar until pale.
5.) Add the eggs one at a time, beating for 30 seconds between each.
6.) Add the vanilla and stir with a wooden spoon.
7.) Fold in the flour with the wooden spoon until just combined.
8.) Add this egg/butter mix to the melted chocolate and fold everything together. As the chocolate reacts to the liquid mix, it will thicken up considerably.
9.) Half-fill the molds with the batter.
10.) Take a tablespoon of your salted caramel and form it into a flat-ish disc and place it on top of the batter in the molds.
11.) Top with the rest of the batter and bake for 8 minutes for just a touch of crust on the outside.
12.) Serve immediately!