Place the cake scraps in a bowl and break down with fingers, you can also blend it in a food processor until they’re like fine breadcrumbs
Shape small balls using hands and flatten it. Place 1/2 tsp of the caramel mixture in the middle then shape it into a ball ( if the caramel is too sticky, add oil to the teaspoon or hands)
Melt the chocolate in a heatproof bowl set over a pan of simmering water (Double boiler), once melted take it off the fire and let it cool down slightly
Using a fork, dip each ball into the melted chocolate, making sure to completely coat each ball. Place on the lined baking tray and repeat with the remaining balls. Put in the fridge and leave the chocolate to harden. Once the chocolate has set, store the balls in an airtight container.
Make sure the caramel sauce used in this recipe should not be too thick, as the thickness of the sauce will give the oozing gooey centre