Preheat oven to 425 degrees.

Add chocolate and butter to a microwave safe medium sized bowl and heat in intervals of 20 seconds stirring after each heating until completely melted and smooth.

Next whisk in all-purpose flour and confectioner's sugar until batter is smooth.

Lastly, whisk in two eggs and egg yolk and vanilla extract until the batter is well blended.

Using 4 (6 ounce) ramekins that have been sprayed with non-stick spray, fill each ramekin half way with cake batter. Next add two unwrapped caramels into each ramekin then sprinkle with sea salt (about a 1/8-1/4 teaspoon per cake depending on how much salty flavor you want). Spoon remaining cake batter over each cake.

Bake cakes for 12-14 minutes then remove from oven.

Let cool for 2 minutes then take a knife and run along the inside of each ramekin to help release the cake.

Invert the cakes on individual plates. Dust with sea salt or powdered sugar and serve warm.