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Butterscotch Spice Molten Cakes with Cream Sauce

Butterscotch Spice Molten Cakes with Cream Sauce
Makes:
6
Prep Time:
20
minutes
Total Time:
38
minutes
Vegetarian
based on
8 reviews
Filled with rich, creamy butterscotch and a flavorful blend of spices, these flavorful little molten cakes will make a stunning impression on family and friends alike.

In this recipe:


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Ingredients:

  • 8 tablespoons (1 stick) butter, softened, divided
  • 2 tablespoons granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground ginger
  • Pinch (1/16 teaspoon) ground cloves
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 2 scoops (1 cup) Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream, melted

Directions:

PREHEAT oven to 425º F. Generously butter six 6-ounce custard cups with 1 tablespoon butter. Sprinkle granulated sugar onto bottom and around sides of each cup. Dump out any excess sugar.

COMBINE flour, ginger and cloves in small bowl.

MICROWAVE morsels and remaining 7 tablespoons butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

BEAT eggs, egg yolks, brown sugar and vanilla extract in large mixer bowl for about 4 minutes or until thick. Stir in one-third of butterscotch mixture into egg mixture. Stir in remaining butterscotch mixture and flour mixture until well blended. Divide batter evenly among prepared cups. Place cups on rimmed baking sheet.

BAKE for 15 to 17 minutes or until sides are set and 1-inch centers move slightly when shaken. Cake tops will be brown. Cool for 3 minutes.

TO SERVE, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift cups off of cakes. Sprinkle with powdered sugar. Serve immediately with melted ice cream.


Reviews:

Review This Recipe
  •  Star(s)

    Tasty

    Trish Williams from Tracy, CA

    I made these but cooked them a little too long so the center was cooked through but they were very good. My husband drizzled chocolate syrup over his since he doesn't eat ice cream and said they were excellent. Sill make them again this time I won't cook them so long so the center flows.

  •  Star(s)

    Husband Pleaser

    Linda Kraskewicz from Ashland, Ohio

    My husband loves chocolate candy but not cakes or desserts. He loved this and even ate it cold. It's a keeper for sure. Thanks

  •  Star(s)

    Tasty

    KATHY GREEN from South Daytona, FL

    I tried this in lieu of the chocolate one for a change up. It was really good.

  •  Star(s)

    Perfect Ending

    Layne Gunkel from Fremont, IN

    For Mothers' Day dinner dessert, I served these individual cakes as they seemed quite festive. I'm always looking for good recipes that do not have chocolate as an ingredient when we invite my mother-in-law for dinner as she cannot eat chocolate. Everyone proclaimed this dessert delicious, even my husband who is not always easy to please. Rather than melting the ice cream to make a sauce, I simply served scoops of ice cream on the side as this was the choice of my dinner guests. Also, as I had to bake the cakes ahead and serve them cooled, the centers didn't "flow." This did not affect the taste, and the dessert was very well received!

  •  Star(s)

    Delicious

    Jan Wilkins from Blytheville, AR

    I had never done the Butterscotch Molten Cakes before, and they were delicious! Especially hubby thought so since he gets a little tired of Chocolate all the time [can you imagine?]

  •  Star(s)

    Butterscotch Spice Molten Cakes

    Pauline Johnsey from North Stratford, NH

    This was good.It wasn't as hard to make as I thought it would be.This is a great desert for all who can't have chocolate.It is pretty and fancy enough for any occasion.

  •  Star(s)

    Butterscotch Spice Molten Cakes

    Brandy W from

    Was a big hit with the older people at the party

  •  Star(s)

    Butterscotch Spice Molten Cakes with Cream Sauce

    Shawna Fowler from Walls, MS

    This is a great alternative to the chocolate molten, son-in-law allergic to chocolate, now I can bake one that everyone can eat!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 570
  • Calories from Fat: 280
  • Total Fat: 31g (48% of DV)
  • Saturated Fat: 21g (104% of DV)
  • Cholesterol: 220mg (74% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 62g (21% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 53g
  • Protein: 6g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Butterscotch Spice Molten Cakes with Cream Sauce

Ingredients

  • 8 tablespoons (1 stick) butter, softened, divided
  • 2 tablespoons granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground ginger
  • Pinch (1/16 teaspoon) ground cloves
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 2 scoops (1 cup) Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream, melted

 

Directions

PREHEAT oven to 425º F. Generously butter six 6-ounce custard cups with 1 tablespoon butter. Sprinkle granulated sugar onto bottom and around sides of each cup. Dump out any excess sugar.

COMBINE flour, ginger and cloves in small bowl.

MICROWAVE morsels and remaining 7 tablespoons butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

BEAT eggs, egg yolks, brown sugar and vanilla extract in large mixer bowl for about 4 minutes or until thick. Stir in one-third of butterscotch mixture into egg mixture. Stir in remaining butterscotch mixture and flour mixture until well blended. Divide batter evenly among prepared cups. Place cups on rimmed baking sheet.

BAKE for 15 to 17 minutes or until sides are set and 1-inch centers move slightly when shaken. Cake tops will be brown. Cool for 3 minutes.

TO SERVE, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift cups off of cakes. Sprinkle with powdered sugar. Serve immediately with melted ice cream.

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