Preheat oven to 425.

Spray 4 6oz ramekins with non-stick cooking spray and sprinkle with cocoa powder to coat, set aside.

In bowl add your butter and chopped chocolate and microwave on 50% power in intervals for about 1-2 minutes until melted, set aside.

In bowl whisk together your flour, powdered sugar and salt.

In another bowl whisk your eggs together.

Stir your flour and eggs into your chocolate and mix until combined and lumps are gone.

Pour a little bit into each ramekin until about half full then add 2 of your caramels to each and cover with remaining mixture.

Place on baking sheet and bake for about 12 minutes or until edges look set and center looks a little under done.

Let cool slightly before turning out onto serving plates.

Drizzle with some caramel sauce and top with ice cream if desired.