From The Kitchen Of Rachelle Underwood

Monday, August 2, 2010

Butterscotch Lava Cakes

When I ate this dessert, my eyes were rolling to the back of my head, and I kept saying, "This is SO TDF!" I had to take a moment between each bite because this dessert is so decadent, rich, and fab tasting! I posted my recipe for Sheree's Chocolate Lava Cakes a while back on the blog. My mother found this recipe after trying the chocolate version of mine. We tried it out, and it was a HUGE hit. Do not be intimidated by this recipe. It really is more simple than making a cookies from scratch. You must serve this with either whipped cream or vanilla ice cream. It needs something creamy to cut the richness of the cake. Do not over bake, even if you think the cake needs more time. If you over bake then you will not get the oozy lava effect. If you don't have ramekins, you could use muffin tins, but you will need to adjust the time the cakes cook slightly. This is so, so, so, good, my mouth is watering just describing them!

Butterscotch Lava Cakes

cooking spray
1 c. butterscotch chips
2/3 c. butter
3 eggs
3 egg yolks
3/4 c. brown sugar
1/2 c. flour

Preheat oven to 450 degrees. Spray 6 ramekins with cooking spray, and place them on a cookie sheet, set aside. In a bowl, melt butter in the microwave until really warm. Add butterscotch chips to the melted, warmed butter, let sit until chips melt (you may need to warm the mixture slightly in the microwave). In another bowl beat eggs and egg yolks until combined. Add brown sugar and flour, mix slightly. Add butter mixture to the sugar mixture, stir just until combined. Divide mixture evenly among the 6 ramekins. Bake for 12-14 minutes. When slightly cooled, run knife around the edge, and invert onto a plate, serve with whipped cream or vanilla ice cream.


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Rachelle Underwood said...

Anonymous, what is your blog address? Let me check it out! I would love to exchange links!

Anonymous said...

Hola, Interesante, no va a continuar con este artŠ½culo?.