Cut each caramel square into a few smaller pieces and press some salt onto them and set aside.
Microwave the chocolate squares and butter for one minute in a large bowl.. Whisk till the chocolate completely melts and butter combine.
Mix in the sugar.
Whisk in the egg.
Gently stir in the flour.
Divide batter among the 4 ramekins.
Gently push the salted caramel bits into the batter covering them.
Place ramekins on a cookie sheet and bake between 10-14 minutes. The cake is ready when it has a domed appearance, the center is a little moist and the edges of the cake, dry and firm.
Remove from the oven, insert a knife and go around the cake, invert onto serving plates, garnish wth salt and serve.
You can make the batter ahead of time and refrigerate it or freeze it.
If using mini muffin pan , bake for 10-12 minutes at 350°F .
