Step 1

To make the apple caramel sauce,add half of the Martinelli’s apple juice and sugar to a medium saucepan. Over medium-high heat, cook the liquid until it is dark brown in color.

Step 2

Add the heavy cream, butter and remaining Martinelli’s apple juice. Be careful as the mixture will bubble up! Stir well and let cool completely.

Step 3

To make the cakes, preheat oven to 425 degrees F. Butter and flour 4 ramekins; add them to a rimmed baking sheet and set aside.

Step 4

In the bowl of a stand mixer, beat egg yolks and egg in a medium bowl until the mixture has doubled in size. It will be voluminous and will hold a slight ribbon.

Step 5

Add the apple caramel sauce to the mixer, beating until well blended. Gradually add flour, beating until well blended. Divide the batter between the 4 ramekins.

Step 6

Add sheet pan to the oven. Bake until the outsides are golden brown and the centers still jiggle, approximately 11 minutes.

Step 7

Remove from oven and run a knife around the edges of the ramekins to loosen cakes. Invert cakes onto plates. Serve immediately with vanilla ice cream.