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1
Freeze caramel candies until ready to use.
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2
Preheat oven to 425.
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3
Generously butter and flour eight 1 cup ramekins and set on cookie sheet.
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4
Chop chocolate in small pieces.
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5
Melt chocolate with butter in double boiler over simmering water.
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6
Remove from heat and stir until melted and smooth.
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7
Cool.
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8
Beat eggs, egg yolks, and sugar together on high about 6 minutes.
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9
Mixture will turn pale yellow and thicken.
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10
Fold in cooled chocolate mixture and vanilla.
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11
Sift flour over chocolate and fold in.
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12
Pour batter into ramekins.
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13
Bake about 7 to 8 minutes.
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14
Remove from oven and insert 2 frozen caramel candies into center of half-baked cakes.
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15
Return to oven and bake another 7 to 8 minutes.
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16
Cool, in ramekins, on wire rack about 10 minutes.
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17
Chop chocolate into pieces.
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18
Heat half the cream in saucepan with sugar until it boils.
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19
Remove from heat and add chocolate and stir until it melts and is smooth.
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20
Add remaining cream and stir until smooth.
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21
Warm the jar of caramel sauce.
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22
Pour caramel sauce on each dessert plate, making a pool in the bottom of each.
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23
Drizzle chocolate sauce in zigzag patterns over caramel sauce and feather with a toothpick if desired.
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24
Loosen cakes with sharp knife and invert onto sauces.
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25
Top with more chocolate sauce and serve.
