1x 380 gram can store-bought caramel filling
1/3 cup (80ml) cream
200 grams dark chocolate, chopped
60 grams butter
3 eggs
1/2 cup Chelsea Soft Brown Sugar
1 teaspoon vanilla
1/2 cup ground almonds
Cocoa, for dusting

Preheat oven to 200˚C.
Place the caramel in a bowl and whisk until smooth. Add the cream and mix well to combine. Place a 1/3 cup of the caramel mixture in the base of an ovenproof dish or 4 small dishes.
Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth.
Place the eggs, Chelsea Soft Brown Sugar and vanilla in a bowl of an electric mixer and beat for 8-10 minutes or until doubled in size.
Fold the chocolate mixture and ground almonds through the egg mixture and pour into the dish or little dishes.
Place on a baking tray and bake for 18-20 minutes or until risen and the centres are soft. Stand for 5 minutes. Dust with cocoa to serve.