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Preheat the oven to 170°C/fan 150°C/gas 4. Grease 2 ramekins (about 7cm diameter).
Break the dark chocolate into chunks and put in a heatproof glass bowl with the butter. Set it over a pan of just simmering water, being careful not to let the bottom of the bowl touch the water. Stir the chocolate and butter until melted, then set aside to cool.
In a separate bowl, whisk the egg and sugar together with an electric whisk until pale and fluffy.
Gently fold the cooled, melted chocolate into the egg mixture, followed by the flour and cocoa powder, until combined.
Spoon half the mixture between the prepared dishes, push in the caramel squares and top with the remaining mixture.
Put on a baking tray and bake in the oven for 15-20 mins until cooked but soft and oozy in the middle.
Serve immediately with a dusting of icing sugar, plus a scoop of ice cream or a little cream, if you like.