1. Preheat the oven to 400 degrees F. Butter and flour 6 4-ounce oven proof ramekins and set aside.

2. In a heatproof bowl melt the dark chocolate and butter together in the microwave and stir until smooth and glossy. Set aside.

3. In a stand mixer combine the eggs, sugar, vanilla, and half of the kosher salt. And beat the mixture until it has doubled in volume and is thick and fluffy. About 5 minutes. Fold in the flour, followed by the chocolate mixture until it is just evenly combined and no streaks remain.

4. Divide the chocolate mixture evenly amongst the ramekins, filling each one about ¾ full. Press a caramel into the top of each cake and add a pinch of kosher salt on top of each caramel. Cover the caramel with a thin layer of the chocolate batter.

5. Place the ramekins on a cookie sheet and bake for about 8 to 10 minutes. Then remove from the oven and allow to cool for 2 minutes in the ramekins. Then, run a knife around the outside of each cake and invert them onto dessert plates. Serve!