Everyone is making molten or chocolate lava cakes. This recipe is adapted from the Molten Butterscotch Cakes from the September 2007 edition of the Betty Crocker Fall Baking publication.
Butterscotch can be overly sweet, so we’ve tempered it a bit with some ginger to give it a bit of a zip without taking away the butterscotch flavor. You can omit the ginger if you want the original. Serve it warm with a good vanilla bean ice cream for a scrumptious dessert.
Molten Butterscotch Ginger Cakes
- 6 tsp. graham cracker crumbs, divided
- 1 c butterscotch chips (6 oz.)
- 3 whole eggs
- 3 egg yolks
- 3/4 c dark brown sugar, packed
- 1 tsp. ground ginger
- 1 Tbsp. candied ginger, minced
- 1/2 c flour
Preheat oven to 450. Spray bottoms and side of 6 (6 oz) custard cups with baker’s spray with flour (or regular spray, then dust with flour, shaking out excess). Sprinkle each with 1 tsp. of the graham cracker crumbs and coat bottom and sides of each cup.
In a 1 qt. saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat when completely melted, and cool slightly, about 5 minutes.
Meanwhile, in a large bowl, beat whole eggs and egg yolks with whisk or hand mixer until well blended. Beat in brown sugar; add melted butterscotch mixture, minced ginger and flour and mix well. Do not over mix. Divide batter evenly among the 6 custard cups. Place on rimmed cookie or baking sheet.
Bake 12 to 14 minutes until sides are set and center is still soft (center will be puffed and cracked). Let stand on wire rack about 3 minutes; run a thin, sharp knife around the sides of each custard cup to loosen (be careful; they will still be hot).
Place individual serving plates upside down over each cup and turn cup over. Remove cup. Serve warm with ice cream.
Makes 6 servings