In a medium saucepan, add the sugar and 2 tablespoons of water. Heat over medium-high, and let it cook undisturbed (you can gently swirl the pan if needed) until the sugar turns a deep amber color—this should take about 6–8 minutes. Remove from heat and carefully stir in the cream and butter until the mixture is smooth. Set aside to cool completely.

Preheat your oven to 425°F and butter four 6-ounce ramekins to prevent sticking.

In a heatproof bowl over a double boiler, melt the stick of butter with the chocolate, stirring until smooth and fully combined.

In a large mixing bowl, whisk together the brown sugar, vanilla, salt, and eggs until the mixture is smooth and slightly frothy—this takes about 2–3 minutes. Slowly add in the melted chocolate mixture while whisking, then gently fold in the flour until just combined.

Spoon about ⅓ cup of the batter into each ramekin. Add a generous tablespoon of the cooled caramel right into the center of each one, then divide the remaining batter evenly over the top to cover the caramel.

Bake for 13–15 minutes, just until the edges are set and puffed but the centers still look slightly sunken.

Let the cakes cool for a minute, then carefully invert onto plates. Dust with confectioners’ sugar and serve warm for that perfect molten center!