Best Butterscotch Lava Cakes Recipes

BUTTERSCOTCH LAVA CAKES

Butterscotch Lava Cakes image

Provided by Ree Drummond : Food Network

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Nonstick baking spray, for the ramekins
3/4 cup butterscotch chips
1 stick (8 tablespoons) salted butter
1 1/4 cups powdered sugar
2 large eggs plus 3 yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Chocolate ice cream, for serving

Steps:

Preheat the oven to 425 degrees F. Spray four 6-ounce ovenproof ramekins with baking spray and place on a baking sheet.
Microwave the butterscotch chips and butter in a large microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth and the butterscotch has melted. Stir in the sugar until well blended. Whisk in the whole eggs and yolks, then add the vanilla. Stir in the flour. Divide the mixture among the prepared ramekins.
Bake until the sides of the cakes are firm and the centers are soft, 13 to 15 minutes. Let stand 1 minute. Invert onto individual plates while warm. Serve with chocolate ice cream on top.

MOLTEN BUTTERSCOTCH CAKES

Molten Butterscotch Cakes image

Try the butterscotch cousin to the favorite mini dessert with the delicious surprise molten center.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

6 teaspoons graham cracker crumbs
1 cup butterscotch chips (6 oz)
2/3 cup butter or margarine
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour

Steps:

Heat oven to 450°F. Spray bottoms and sides of 6 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
Meanwhile, in large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.

Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 265 mg, Fat 6, Fiber 0 g, Protein 6 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 47 g, TransFat 1 g