Butterscotch Lava Cakes Food

MOLTEN BUTTERSCOTCH CAKES

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.

BUTTERSCOTCH LAYER CAKE

Steps:

• Preheat oven to 375 degrees F.
• Grease 2 8" round cake pans and line the bottoms with parchment paper.
• Icing (do this first as it will need time to cool): Dissolve the sugar in the water in a medium saucepan over medium-low heat, do not stir When the sugar seems dissolved, turn the heat up to medium-high and bring to a boil Boil until it turns a nice dark golden brown color, remove from heat and add the cream It will get lumpy!
• Don't worry, whisk as much of the lumps out as you can and then return to medium heat and whisk out the remaining lumps When it is smooth, remove from heat until it is cooled, I just set the whole thing in the refrigerator until I need it again.
• Cake: Cream the butter and sugars with an electric mixer.
• Add the eggs one at a time until combined.
• Add the cake flour and the baking soda and mix until combined.
• Add the cream 1 Tbls at a time until combined.
• Divide the batter between the 2 prepared cakepans and smooth the tops.
• Bake for 25 minutes or until the cake starts pulling away from the sides and a cake tester comes out clean Cool for 10 minutes on a wire rack, then remove from the pans and cool completely Assembly: Take the cream cheese and beat until smooth and fluffy, add 1 cup of the caramel mixture and beat until combined Place 1 cake layer on a plate, using a spatula, spread half of the icing mixture on top of the first layer Place the 2nd layer on top and top with the remaining icing.
• Take the remaining caramel mixture and drizzle it over the top of the cake, letting it run down the sides.

LAVA CAKES

Steps:

• Heat oven to 400°F.
• Grease and flour seven, six ounce ramekins or custard cups.
• In sauce pan melt chocolate and butter until smooth, stirring constantly.
• In medium bowl, combine eggs and syrup.
• Beat with electric mixer till foamy.
• Gradually beat in sugar till light and thickened (about 2 minutes).
• Add flour and chocolate mixture stirring just enough blend all ingredients.
• Fill cups to 3/4 full, then place ramekins on cookie sheet.
• Bake at 400°F for about 11-15 minutes.
• They should just form a top crust.
• Cool for 5 minutes and then invert onto plate.
• Dust tops with powdered sugar and serve with ice cream.

COOKIE BUTTER LAVA CAKES RECIPE BY TASTY

Steps:

• Make the cookie butter: In a food processor, combine the speculoos cookies and brown sugar and pulse until finely ground. With the processor running, slowly pour in the heavy cream and process until smooth. Transfer to a bowl and set aside. You should have about 1 cup.
• Make the lava cakes: Preheat your oven to 375°F (190°C) and place a rack on the lower third of the oven.
• In a large bowl, whip the egg yolks and eggs with an electric mixer on medium-high speed for 5 minutes, or until pale and fluffy. Add the sugar, vanilla and cookie butter and mix until just combined. Sift in the flour and mix again until incorporated and the batter is smooth.
• Grease 4 6-ounce ramekins with nonstick cooking spray and sprinkle with a bit of flour. Tilt the ramekins to coat evenly, then tap out any excess flour. Place the ramekins on a baking sheet and evenly divide the batter between the ramekins.
• Bake the lava cakes for 14-15 minutes, or until the edges are set and the center still jiggles slightly.
• Transfer the ramekins to a wire rack to cool for 5 minutes, then invert onto serving plates. Top each cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of crushed speculoos cookies. Serve immediately.
• Enjoy!