2tablespoonssalted caramel saucefrozen [homemade or store-bought]
vanilla ice cream
salted caramel sauce
Grease two 6 oz ramekins with butter or spray with a nonstick spray. Preheat oven to 400 F degrees.
Freeze 2 tablespoons of salted caramel sauce till rock solid. When you first place the sauce from the fridge on a parchment paper, it will spread - that is okay. Place in the freezer. After some time, probably around 30-45 minutes the sauce will freeze so that you can easily make a ball. Do once it's almost frozen make a ball and keep it frozen till ready to use.
Place semi-sweet chocolate chips and butter in a bowl. I just cut the butter into cubes so that it melts easily.
Place a pan half filled with water on stove top. Once the water starts simmering, place the bowl of chocolate and butter over it. The bowl should not touch the water. Keep stirring till the chocolate and butter are completely melted and form a smooth mixture. You can also melt this in a microwave, I just prefer double boiler method.
Once the chocolate and butter melts completely, remove the pan from heat. Add sugar, instant coffee and vanilla extract. Mix till well combined.
Wait for a 2-3 minutes for the mixture to cool down slightly and then add the egg and the egg yolk. We don't add the eggs when mixture is hot because we don't want to cook the eggs. Mix till combined.
Fold in the flour. The cake batter is now ready.
Pour batter into the ramekins till half filled and then take out the frozen salted caramel sauce ball and place in the center of each ramekin.