Preparation: 15 minutes
Cooking: 20 minutes
Refrigeration: 12 hours
Servings: 8 half-cooked

Ingredients :

- 45 ml (3 tbsp) CARAMELS FAA original caramel
- 100 g (3 1/2 oz) 70% dark chocolate, cut into pieces
- 125 ml (1/2 cup) butter
- 4 eggs (2 whole + 2 yolks)
- 180 ml (3/4 cup) icing sugar
- 80 ml (1/3 cup) all-purpose flour

Preparation :

1. The day before cooking, place the caramel in the refrigerator.

2. When ready to cook, preheat oven to 400°F (205°C).

3. In a double boiler, melt the chocolate with the butter. Stir until smooth and homogeneous. Remove from the heat.

4. In a bowl, lightly whisk the whole eggs and yolks with the icing sugar. Add the chocolate mixture and flour. Stir until smooth.

5. Butter and flour eight ramekins, each holding about 125 ml (1/2 cup). Divide the batter among the ramekins, filling them only two-thirds full. Spoon about 5 ml (1 tsp) of caramel into the centre of each ramekin, then top with the remaining batter.

6. Bake for 11 to 12 minutes, until the edges of the cakes are firm.

7. Remove from the oven and let stand for 5 minutes on a rack. Carefully unmold by sliding the blade of a knife around the edge of the ramekins.