Bourbon and butterscotch make a great pair in this dessert.
It’s a match made in heaven in our Butterscotch-Bourbon Lava Cakes.
These single-serving sweets make a great end to a dinner party or special meal.
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Lydia Pursell
As with anylava cake recipe, timing is everything.
If they overbake, they won’t have rich molten centers.
Ingredients
34cupbutterscotch chips
12cupbutter
4tablespoons(2 oz.)
bourbon, divided
2teaspoonsvanilla extract, divided
1cupplus 2 Tbsp.
Coat 6 (1-cup) ramekins with cooking spray.
Remove from heat; whisk in 3 tablespoons of the bourbon and 1 teaspoon of the vanilla.
Transfer mixture to a medium bowl, and whisk in 1 cup of the powdered sugar until smooth.
Whisk in egg yolks and eggs.
Fold in flour and salt using a rubber spatula until fully combined.
Spoon batter evenly into prepared ramekins (about 13 cup each).
Arrange ramekins on a baking sheet.
Remove cakes from oven, and let stand 1 minute.
(Use a kitchen towel or oven mitt to prevent burning.)
Sprinkle cakes with additional powdered sugar, and dollop evenly with bourbon whipped cream before serving.
