Little Warm Chocolate Caramel Cakes - cooking recipe

Ingredients

butter, softened
1 (12 1/4 ounce) jar good-quality caramel sauce
6 tablespoons chocolate syrup (optional but so good)
1 1/2 cups sifted cake flour (or sifted white flour)
1/3 cup dutch-process unsweetened cocoa powder
1 teaspoon baking soda
3/4 - 1 cup sugar
1/2 teaspoon salt
1 cup strong brewed coffee, warm (I use decaf)
1/3 cup light olive oil
1 1/2 teaspoons pure vanilla extract
1 tablespoon aged balsamic vinegar

Preparation

Preheat oven to 400*F.
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. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce 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. Enjoy!