Line the bottoms of two 175 ml – 6 oz. ramekins with parchment paper and butter the ramekins’ sides. Set aside.

In a double boiler, melt the chocolate and the 30 grams - 2 tablespoons of butter and stir until smooth.

Allow the chocolate mixture to cool until it’s warm to the touch, and then mix in the sugar, eggs, vanilla and salt.

Fold in the flour and combine until the batter is smooth.

Equally divide the batter between the two ramekins. Gently push two caramels into the center of each ramekin, until the batter covers them.

Transfer the ramekins to a baking sheet and bake them in a pre-heated oven at 205°C – 400°F for 12 or 13 minutes.

Invert the cakes onto plates and top with a sprinkling of sea salt.

Serve with a dollop of whipped cream or some salted caramel ice cream.