Butterscotch Spice Molten Cakes with Cream Sauce

Butterscotch Spice Molten Cakes with Cream Sauce

In this recipe:

based on 8 reviews
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7
20 min.
prep
38 min.
total
6 Servings

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.

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
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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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Tasty

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.

- Trish Williams from Tracy, CA

Husband Pleaser

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

- Linda Kraskewicz from Ashland, Ohio

Tasty

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

- KATHY GREEN from South Daytona, FL

Perfect Ending

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!

- Layne Gunkel from Fremont, IN

Delicious

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?]

- Jan Wilkins from Blytheville, AR

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • 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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