Method

• 1.
  For the salted caramel, place sugar and 2 tbs water in a saucepan over medium heat and cook, stirring, until sugar dissolves. Bring to the boil and cook, swirling pan occasionally, for 5 minutes or until light golden. Carefully add butter, cream and salt, and stir to combine. Set aside to cool to room temperature.

• 2.
  Preheat oven to 180°C. Generously grease 4 x 200ml-capacity ovenproof ramekins and place in freezer to chill.
• 3.
  Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted. Remove from heat and stand for 5 minutes to cool slightly, then stir through egg yolks.
• 4.
  Add the whole eggs, sugar and stout to a stand mixer fitted with the whisk attachment and whisk until light and foaming. Fold through flour and melted chocolate mixture.
• 5.
  Divide mixture among prepared ramekins and place on a baking tray. Bake for 20 minutes or until set with a slight wobble. Stand for 1 minute, then invert into bowls. Pour over caramel and scatter with salt flakes. Serve immediately.