CHOCOLATE LAVa CAKE With CARAMEL

You can have this elegant dessert at any time of the year... no need to wait for Valentine's Day! VIDEO https://youtu.be/mn7OPil5SPo

• Ready In: 22 mins
• Serves: 2

Ingredients

• 1  tablespoon butter (soft, or as needed)
• 1  large  egg yolk
• 1  large egg
• 2  tablespoons granulated sugar
• 2  ounces dark chocolate
• 2  tablespoons unsalted butter
• 2  teaspoons  unsweetened cocoa powder
• 1  tablespoon unbleached all-purpose flour
• 1  pinch fleur de sel
• 1  tablespoon  caramel sauce
• 1  tablespoon confectioners' sugar, for dusting
• 6  large raspberries, for garnish

Directions

1. Preheat oven to 425ºF. Generously butter the inside of 2 (5 ½ oz.) ramekins; set aside. In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until light, lemon colored and foamy; set aside.
2. In a medium pot filled with a little bit of water, place a bowl over (double boiler or Bain Marie). Place chocolate and butter; cook until melt, stirring occasionally, about 2 minutes. Pour chocolate mixture into egg mixture and whisk until well combined.
3. Add cocoa powder to egg mixture by using a fine mesh sieve over and tap or rub spoon until powder has passed through; stir until combined. Repeat with flour; stir until mixed. Add fleur de sell and stir until all the ingredients are very well combined.
4. Fill up each ramekin about 1/3 of batter. Spoon caramel sauce in each and cover with the rest of the batter. Place ramekins on a baking sheet lined with a silicone mat. Bake to the preheated oven for 12 minutes.
5. Remove from the heat and let them rest for 4 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with confectioners’ sugar; garnish with raspberries and serve immediately.