Chocolate Cake with Butterscotch Sauce
Posted on Friday, March 13, 2009 · 8 Comments
Ladies Lunch (cont…)
So I have a recipe for a molten chocolate cake that I love. I have posted it on this site in the past. But my friend Christina has a different recipe for a molten chocolate cake and she makes a butterscotch sauce to top it off with… are you drooling yet? (I am)
Christina took some cooking classes at Tante Marie’s Cooking School in San Francisco, CA. She speaks very highly of it as a place that is fun and offers practical recipes and guidance. She learned this recipe there and has been putting smiles on friends and family’s faces ever since. Lets be serious, chocolate and butterscotch - who wouldn’t like that!
She was disappointed about one aspect of how the cakes turned out. She left them in the ramekins a little too long sitting on the counter and the insides cooked a tiny bit too much. They were still incredibly moist yet they weren’t molten. Our fun conversation was too distracting. But I have to say, even though the molten effect wasn’t there, the cakes were delicious. The butterscotch sauce made them to die for.
There was a lot of butterscotch sauce left over, so Christina jarred it and is saving it for a later time. I plan on making a jar of it myself to have on reserve for a last minute dessert vamp up.
Enjoy!
Molten Chocolate Cakes with Butterscotch Sauce: from Tante Maria’s Cooking School and made by Christina Sethi
Ingredients:
Cake:
5 oz. bittersweet chocolate, chopped (I used bittersweet chocolate chips so i wouldn’t have to chop)
10 tbsp butter, chopped
3 eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup flour
Sauce:
4 tbsp butter
2/3 cup packed dark brown sugar
2/3 cup sugar
1 1/2 tspn salt
2 tbsp water
3/4 cup light corn syrup
3/4 cup heavy cream
2 tspn vanilla extract
Directions:
Preheat oven to 450 degrees. Butter eight 1/2-cup ramekins.
Stir chocolate and butter together in a medium saucpan over low heat until melted. Remove pan from heat and cool mixture slightly. Whisk eggs and eggs yolks together in a large bowl to blend. Whisk the powdered sugar into the eggs then stir in the chocolate mixture. Stir in the flour until well mixed. Ladle the mixture into the ramekins, filling each about 3/4 of the way to the top. (At this point the cakes can be covered and chilled up to one day).
To make the sauce, place the butter in a medium saucepan with the two sugars, salt, water and corn syrup. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugars. Let the mixture boil for 5 minutes, stirring often (you will see big, slow bubbles as it boils). Remove the sauce from the heat and carefully whisk in the cream and vanilla, adding slowly as the sauce will bubble. Allow sauce to cool a few minutes before serving (sauce can also be refrigerated for up to 2 weeks and reheated before serving).
Bake the cakes until the sides are set but centers are still soft and runny, about 11 minutes (14 minutes if cakes were refrigerated). As soon as the cakes come out of the oven, run a small knife around the edge of each cake and turn cakes out onto plates. Spoon sauce on or around cakes and serve.
Serves 8
From Tante Marie’s Cooking School in San Francisco, CA. Recipes for cakes adapted from Gale Gand, Bon Appetit and sauce from Fine Cooking, April 1998
….so nice!!!
seen through tastespotting !!
Thanks so much pyondi… it was incredibly tasty too.
the first photo is lovely…and you had me at butterscotch sauce!
Sounds good. I have to admit it’s the butterscotch sauce that has me drooling. Printing that recipe right out and I totally agree that would spruce up any dessert. Thanks for sharing!
~ingrid
mmmm..cant get much better than this!!! Delish
whoa. i need to wipe the drool from my computer. this is a winner. i haven’t had butterscotch sauce in a long time. gorgeous!
Chocolate and butterscotch!! Looks and sounds wonderful!
Butterscotch is not one of my favoite flavors, but since the picture looked so yummy, I decided to try it.
This recipe is excellent. It’s easy to prepare and the flavor is out of this world. The butterscotch is not overpowering, so I look forward to adding it to a variety of desserts.