Freeze caramel candies until ready to use. Preheat oven to 425. Generously
butter and flour eight-spot 1 cup ramekins and set on cookie rag. Chop
chocolate in small pieces. Melt chocolate with butter in double boiler over
simmering weewee. Remove from heat and stir until melted and smoothen. Sang-froid.
Beat egg, egg yolks, and sugar together on high approximately 6 transactions. Mixture
will turn pale yellow and thicken. Fold in cooled chocolate mixture and
vanilla. Sift flour over chocolate and fold in. Pour batter into ramekins.
Bake almost 7-8 transactions. Remove from oven and introduce 2 frozen caramel
candies into center of half-baked cakes. Return to oven and bake another
7-8 proceedings. Nerveless, in ramekins, on wire rack about
10 transactions. Chop chocolate into pieces. Heat half the cream in
saucepan with sugar until it boils. Remove from heat and add chocolate and
stir until it melts and is polish. Add remaining cream and stir until
quiet. Warm the jar of caramel sauce. Pour caramel sauce on each dessert
plateful, making a pool in the bottom of each. Drizzle chocolate sauce in
zigzag patterns over caramel sauce and feather with a toothpick if desired.
Loosen cakes with sharp knife and invert onto sauces. Top with more
chocolate sauce and service.