Warm Chocolate and Caramel Cakes

From Delish.com



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

Directions:
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.

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.

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.

Comments:
I know, the balsamic vinegar sounds weird, but you don't even taste it so don't worry. These are pretty easy to assemble. I ended up using about 2 tablespoons of butter to grease the ramekins. The rest of the softened stuff got slathered on a couple fresh ears of corn from the local farmers' market. Yum. Anywho, these are good, but rich, so it's mighty convenient that they're individually portioned out. Still totally bad for you though. Don't look at the nutrition facts. You'll wish you hadn't. Also, they do re-heat pretty well in the microwave.