INGREDIENTS
3/4 cup
butter
4 oz
bittersweet chocolate (60 percent cacao), finely chopped
3
large eggs
1 cup
sugar
1/4 tsp
salt
1 tsp
vanilla extract
120 g
(about 3/4 cup plus 2 tablespoons) kumquat’s all-purpose flour
40 g
(about 1/2 cup) dark cocoa powder
20
caramels, quartered
Coarse salt (i used pink himalayan salt)