Warm Chocolate Caramel Cakes

Ingredients:
Butter, softened
1 jar good-quality caramel sauce

1½ cup sifted cake flour
⅓ cup Dutch-process cocoa
1 tsp baking soda

1 cup sugar
½ tsp salt
1 cup strong brewed coffee, warm
⅓ cup light olive oil
1½ tsp vanilla extract
1 Tbsp aged balsamic vinegar

Method:

1. Generously coat six 6-oz ramekins with softened butter. Chill in the freezer for about 10 mins, and brush with a second coat of butter.  Pour 3 Tbsp 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 & salt together in a large bowl and set aside. Stir the coffee, oil, vanilla & vinegar together & whisk into the flour mixture just until smooth.
3. Fill each ramekin with ⅓ cup of batter.  Bake at 200°C until the cake is set & a toothpick inserted in the center comes out clean & the caramel has bubbled up the sides, about 20 mins.