Preheat oven to 425 degrees.
Spray each of the ramekins with non-sticking cooking spray and set aside.
In a large microwave safe bowl, break up the chocolate squares and heat with the butter for about one minute. Don’t worry about the chocolate being completely melted. Remove from the microwave and whisk until the butter and chocolate are combined. Add in the sugar and mix well. Whisk in the eggs, then gently stir in the flour until well combined.
Divide the batter among the 4 ramekins.
Gently push the unwrapped Hershey caramel kisses (2 per lava cake) into the batter, covering them completely
Place the ramekins on a cookie sheet and bake between 10-14 minutes in the preheated oven. Your lava cakes are ready when they have a domed appearance, the center is a little moist and the edges of the cake are dry and firm. Remove from the oven, insert a knife along the edges of the cake and invert onto serving plates. Heat caramel sauce just until warm and drizzle over the top of each cake. Sprinkle on the sea salt.