The concept of a molten-centered cake, a culinary innovation that revolutionized dessert menus, finds new life with sweet notes of butterscotch. These Molten Butterscotch Cakes are perfect for a cozy night in, a special dinner party, or simply when you crave a moment of pure indulgence. Best served warm, perhaps with a scoop of vanilla bean ice cream or a dollop of whipped cream, they create an unforgettable symphony of flavors and textures that are sure to impress and delight.
Crafting the perfect Molten Butterscotch Cake begins with the right ingredients, each playing a crucial role in achieving that irresistible flavor and texture.
Butterscotch Chips: The star of the show, butterscotch chips, melt down to create the gooey molten center.
Butter: Butter helps form a deep, rich, and flavorful base for the cake, contributing to its tender texture and overall indulgence.
Brown Sugar: Enhances the caramelized flavor profile, perfectly complementing the butterscotch and adding moisture to the cake.
Gold Medal™ All Purpose Flour: Flour provides structure and a consistently tender crumb.
Large Whole Eggs and Large Egg Yolks: The combination of 3 large whole eggs and 3 large egg yolks provides crucial richness, binding, and contributes to the cake's delicate texture and that signature gooey interior.
Other Ingredients You'll Need: Graham cracker crumbs, vanilla ice cream (if desired).
Here are the simple steps for making the best Molten Butterscotch Cakes. Follow the recipe for all the specifics.
Spray your custard cups with baking spray with flour – this is essential for preventing sticking. Then evenly coat the bottom and sides with graham cracker crumbs. This not only forms a crust but also helps your cakes release effortlessly.
In a saucepan, gently melt the butterscotch chips and butter over medium heat, stirring constantly. Stirring constantly prevents burning and scorching, ensures even melting for a smooth consistency, and keeps the mixture from sticking to the bottom of the pan.
While the butterscotch cools, whisk eggs, brown sugar, cooled butterscotch, and flour until smooth. Then, divide the batter evenly among the prepared custard cups.
Bake for 12 to 14 minutes. They're ready when the sides are set and the tops are puffed and slightly cracked, but the centers still yield. Let them rest for just 3 minutes, then carefully run a knife around the edges to loosen and invert onto a plate.
For the best flavor and texture, it's best to serve these Molten Butterscotch Cakes immediately after making. If you find yourself with leftovers, though, here's how to store and reheat them.
Place leftover cakes in an air-tight container or wrap tightly with plastic wrap. Store in the refrigerator for up to 2 days.
Place indivdual servings into a microwavable bowl or on a microwave-safe plate. Cover and microwave on medium-high (70%) for about 30-60 seconds, or until warm in the center.
Heat oven to 450°F. Spray the bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto the bottom and around the side of each cup.
In a 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
Meanwhile, in a large bowl, beat the whole eggs and the egg yolks with a wire whisk until well blended. Beat in brown sugar. Beat in the melted butterscotch mixture and flour until well blended. Divide the batter evenly among the custard cups. Place the cups on a baking 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 a small knife or metal spatula along the sides of the cakes to loosen. Immediately place an individual dessert plate upside down over the top of each cup; turn plate and cup over. Remove cup. Serve warm with vanilla ice cream.
This luscious dessert tastes even better when served with a big scoop praline pecan ice cream.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 34g | 52% |
| Saturated Fat | 21g | 107% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 8g | % Value Not Available |
| Polyunsaturated Fat | 2g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 265mg | 88% |
| Sodium | 230mg | 9% |
| Total Carbohydrate | 56g | 19% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 47g | % Value Not Available |
| Protein | 6g | % Value Not Available |
| Vitamin D | Value Not Available | 10% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 8% |
| Potassium | 210mg | 6% |
| Vitamin A | Value Not Available | 20% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 6% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 4% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 8% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 10% |
| Selenium | Value Not Available | 25% |
| Copper | Value Not Available | 6% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
