Butterscotch Molten Lava Cake

Way back in 2013, the hubby and I sat down and watched another episode of one of our favourite YouTube channels, Laura in the Kitchen.  This particular episode was for a molten lava cake, but not chocolate in flavour as you might often see.  Whilst the episode was still playing, the hubby searched the interweb to find the key ingredient, which isn’t readily available in Australia, to make the scrumptious looking Butterscotch Molten Lava Cakes.

We were unable to find a source for the butterscotch chips in Australia without paying a fortune for something that was about to go out of date but luckily our friend E was heading to the US and was able to buy us a few bags from Walmart.  The deal was I had to make the dessert when she next came to visit…. but alas, ear wax (one for my fellow Harry Potter fans).  A few weeks after she went home however I decided to finally give these a go.

In addition to the butterscotch chips you will need unsalted butter, eggs plus extra egg yolks, brown and caster sugar, flour, vanilla, salt and graham crackers or digestive biscuits.

The first step is to prepare the ramekins.  Crush your crackers/biscuits until you have crumbs.  Spray each of the six ramekins with non-stick spray then sprinkle the crumbs inside and shake to coat the sides and bottom of the ramekin.  Set these aside on a baking tray and then preheat the oven to 230°C/450°F.

You can do this next step either in a saucepan on the stove, or in a heatproof bowl/jug in the microwave.  I have done it both ways and it is the same result so add the butterscotch chips and butter to your saucepan/jug.

Heat this on the stove/in the microwave until the chips and butter have melted, then allow to cool slightly.  The mixture will split, as you can kind of tell from the below picture, but do not freak out nor overheat the ingredients to try to get a cohesive mixture.  It is perfectly fine this way.

For ease of pouring the batter into the ramekins, I find it is best to use a large jug to whisk together the eggs, egg yolks, both the brown and caster sugar and vanilla until everything is well blended.

Add in the flour, salt and the melted butter/butterscotch chip mixture and whisk until smooth and thoroughly combined.

Pour the batter into your prepared ramekins, making sure the quantity in each is as even as possible.

As long as they are a similar size, it does not matter if the ramekins are different

Bake them in your preheated oven for 12-13 minutes, or until the tops are set but the centre still wobbles.  In my oven they took a little bit longer, so you may need to alter the cooking time depending on yours.

Let the butterscotch molten lava cake rest for a couple of minutes then invert it onto the serving plate.  The crumbs should help them come out of the ramekins easily enough, but if you have to pry at them, be very gentle so they do not break apart.

Serve these bad boys with the best vanilla ice cream you can find.

Unlike Laura’s, when turned out, the top (which was the bottom) pretty well collapsed before you even had a chance to break it apart for the big reveal.  Maybe my ramekins were a bit wider and/or they needed that little bit of extra time in the oven for stability.  If I have to make another batch to try to get it just right, I think I can make the sacrifice.

This is such a great dessert, particular in those colder months, and the hubby was blown away when he finally got the chance to eat them.  One of our friends described them as the best dessert he has ever had and that is the man who is in love with my lemon tart.  These have now overtaken the tart according to M.

If you are pressed for time when you are looking to serve these, you can leave the batter in the ramekins in the fridge until you are ready to cook them.  I have done this both the morning I was going to serve them, and the day before and did not really notice any degradation to the molten lava cakes so that may be an option for you.

We are never disappointed with Laura’s recipes, and this one has taken the tally of what we have made to three so far.  I have pre-ordered Laura’s new cook book Laura in the Kitchen and I know the number will increase once I get my hands on it.

Have you had any other molten lava cakes?  What flavours were they?  Leave a comment below and let me know.

Print Recipe

Butterscotch Molten Lava Cake

Adapted from Laura Vitale

Course

Dessert

Servings

serves

Ingredients

• 2 tbsp graham cracker crumbs or digestive biscuits
• 1 cup butterscotch chips
• 1/2 cup unsalted butter
• 4 egg(s)
• 2 egg yolk(s)
• 1/2 cup brown sugar
• 1/4 cup caster sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup plain/all-purpose flour

Course Dessert Servings serves Ingredients 2 tbsp graham cracker crumbs or digestive biscuits 1 cup butterscotch chips 1/2 cup unsalted butter 4 egg(s) 2 egg yolk(s) 1/2 cup brown sugar 1/4 cup caster sugar 1/4 tsp salt 1/2 tsp vanilla extract 1/2 cup plain/all-purpose flour

Instructions

1. Spray six 180ml/6oz ramekins with non-stick spray then sprinkle in the cracker/biscuit crumbs, shaking the ramekin to evenly coat the bottom and sides. Place on a baking tray and set aside then preheat the oven to 230°C/450°F.
2. Place the butterscotch chips and butter in a microwave safe bowl/jug and heat in 40 second bursts until both ingredients have melted (you can also do this step in a saucepan on the stovetop). Set aside to cool slightly, and note that the mixture may split which is fine.
3. In a large jug, whisk together the eggs, egg yolks, both the brown and caster sugar and vanilla until everything is well blended.
4. Add in the flour, salt and the melted butter/butterscotch chip mixture and whisk until smooth and thoroughly combined.
5. Pour the batter into your prepared ramekins, making sure the quantity in each is as even as possible.
6. Bake them in your preheated oven for 12-13 minutes, or until the tops are set but the centre still wobbles.
7. Let the butterscotch molten lava cake rest for a couple of minutes then invert it onto the serving plate.  The crumbs should help them come out of the ramekins easily enough, but if you have to pry at them, be _very_ gentle so they do not break apart.
8. Serve with the best vanilla ice cream available.