Chocolate cake with coffee caramel center

Here is the recipe for the chocolate cake with coffee vanilla caramel inside I made for a Nespresso event. 

Chocolate cake with coffee caramel center
6 servings

Coffee caramel:
1 can of sweetened condensed milk
¼ vanilla pod, the seeds of
1 Dulsão coffee from Nespresso (another capsule can be used) 

Chocolate cake:
125 g dark chocolate, Guanaja 70% from Valrhona
125 g butter
2 eggs
125 g light demerara sugar
75 g flour

Decor: Fresh raspberries and powdered sugar

Coffee caramel:
Cook the can of condensed milk in a pan with boiling water for 3 hours. Make sure that the can is covered with water at all time while it simmers. Remove the can from the water and let it cool completely before opening it. Put 200 g of caramel from the can into a bowl and stir in vanilla seeds. Brew a Dulsão coffee and stir 20 g of the coffee into the caramel. Mix to combine and keep the caramel in the fridge until use.

Chocolate cake:
Melt the butter in a pan, add the chocolate to the butter and let it melt to combine. Whisk the eggs and sugar until light and fluffy. Slowly add the chocolate-butter mixture to the beaten eggs and finally fold in the flour. Butter a 6 hole muffin pan. Add 45 g of cake batter into each muffin hole and then add a spoonfull of coffee caramel (10-15 g) and finally 15 g of cake batter on top. Bake in the oven at 190 degrees celcius for about 15 minutes. Cool cakes down (or eat them hot) and decorate with raspberries and powdered sugar.