Molten Butterscotch Cake Recipes

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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

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

BUTTERSCOTCH LAVA CAKES



Butterscotch Lava Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

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 BANANAS FOSTER CAKE



Molten Bananas Foster Cake image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the pan
Two 14-ounce boxes banana quick bread mix
4 tablespoons (1/2 stick) unsalted butter
1/3 cup packed light brown sugar
1/3 cup maple syrup
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
Pinch of kosher salt
1/2 cup dark rum
4 bananas, diced
1/2 cup heavy cream
3/4 cup butterscotch chips (half of an 11-ounce bag)
1 tablespoon unsalted butter
1/4 cup candied walnuts, roughly chopped

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray.
  • Prepare the quick bread mix according to the package instructions. Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the cake comes out clean, 50 minutes to 1 hour. Let cool.
  • For the filling: Melt the butter in a large skillet over medium heat. Add the brown sugar, maple syrup, vanilla, cinnamon and salt and mix until dissolved into the butter. Remove the skillet from the heat (turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Add the diced bananas and cook until softened just a little bit but not mushy, 1 to 2 minutes. Let cool until warm.
  • For the glaze and garnish: Heat the cream in a medium pot over low heat just to a simmer. Remove from the heat, add the butterscotch chips and let sit until melted, 1 to 2 minutes. Add the butter and mix until well blended. Let cool completely so that it is thick but still pourable.
  • Place the cake presentation-side up on a large round platter. Using a spoon, remove some of the cake from the hole in the center to make a slightly larger well. Fill the hole with the banana filling; the filling should come up to about 1/4 inch from the top surface of the cake. You should have some of the filling left over, which can be used to top the individual slices of cake or mixed into a milk shake. Starting in the center, gently pour the glaze over the filling, slowly moving in a concentric circle toward the outer part of the cake and allowing some of the glaze to pour down the sides of the cake. Garnish with the candied walnuts. Serve within 15 minutes of assembly. Slice and let the filling ooze out of the cake.

MOLTEN BUTTERSCOTCH CAKES



Molten Butterscotch Cakes image

Make and share this Molten Butterscotch Cakes recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

6 teaspoons graham cracker crumbs
1 cup butterscotch chips (6 oz)
2/3 cup butter or 2/3 cup 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 543.9, Fat 33.4, SaturatedFat 21.4, Cholesterol 230.3, Sodium 260.8, Carbohydrate 55.8, Fiber 0.3, Sugar 46.4, Protein 6.4

MOLTEN CHOCOLATE CAKES



Molten Chocolate Cakes image

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 3/4 ounces high-quality bittersweet chocolate
6 tablespoons unsalted butter, plus more for cake pans, at room temperature
1/3 cup sugar
3 large eggs
1/3 cup all-purpose flour, plus additional for cake pans
4 pinches fleur de sel

Steps:

  • Preheat oven to 475 degrees. Using a double boiler, melt chocolate and 6 tablespoons butter. Add sugar, and stir until melted. Remove from heat, and set aside.
  • In a bowl, combine eggs and 1/3 cup flour, and stir until smooth. Gradually whisk in chocolate mixture until well blended.
  • Butter and flour four 1/2-cup souffle dishes, and divide batter among them. Bake until cakes are puffed and dry on surface but still soft in center, about 6 minutes.
  • Remove cakes from dishes, and place on serving plates. Sprinkle with fleur de sel, and serve hot or cool.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 9 grams, Carbohydrate 37 grams, Fat 27 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 16 grams, Sodium 176 milligrams, Sugar 27 grams, TransFat 1 gram

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