Molleux au Chocolat avec Caramel Sale! (Chocolate Lava Cake with Salted Caramel!)

 For Caramel Filling:
1/2 c. white sugar
150 ml heavy cream
1 t. salt

For the Cake:
150 g. dark chocolate
1/3 c. butter
3/4 c. brown sugar
3/4 c. flour
6 eggs
cocoa powder for dusting

Coat the bottom of a saucepan with some of the sugar.  Turn on the heat, and as soon as it begins to caramelize, add more sugar.  Once the sugar is a dark amber color, add the heavy cream and turn off the heat.  Add the salt.  Pour the salted caramel in a small bowl and let cool.  In another saucepan, melt the chocolate and butter.  Combine flour and brown sugar in a medium bowl.  Slightly whip the eggs before adding them to the chocolate mixture and stir vigorously.  Add the egg chocolate mix to the flour and sugar.  Mix well.  Coat 6 ramekins with butter.  Then add 1 t. of cocoa powder to each ramekin and coat entirely, tapping out excess.  Fill the ramekins 2/3 full with chocolate mixture and refrigerate for 45 minutes.  Once the batter is cold, put the caramel in a piping bag and pipe a dollop of caramel into the center of each chocolate-filled ramekin.  Bake at 350 degrees for 20 minutes.  Turn upside down on a plate and dig into the molten lava inside!