Butterscotch-Bourbon Lava Cake Recipe For Christmas: The Ultimate Treat
Christmas desserts always seem to bring an extra bit of magic to the holiday season, don’t they? Whether you're hosting a festive gathering or just treating yourself after a long day of shopping, the dessert table is always the highlight.
This Butterscotch-Bourbon Lava Cake Recipe For Christmas: The Ultimate Treat, is no exception. It combines the deep, rich flavor of butterscotch with the warmth of bourbon, all encased in a decadent, molten chocolate cake. The beauty of this dessert lies in the gooey, molten center that flows out as you cut into it. It's indulgent, festive, and bound to impress anyone who takes a bite.
With the holidays fast approaching, this lava cake makes the perfect ending to any Christmas dinner. Plus, it’s surprisingly easy to make, so you can focus on enjoying the holiday, not stressing over complicated recipes. Let’s dive right in so you can get baking!
Article Includes
Tips for Perfect Lava Cakes:
- The Key to Molten Lava: The baking time is crucial! If you overbake the cakes, you’ll lose the gooey center, so keep a close eye on them. The edges should be firm, but the center needs to remain soft and runny.
- Make Ahead Option: You can prepare the batter ahead of time, pour it into the ramekins, and refrigerate them until you’re ready to bake. This makes for a stress-free dessert on Christmas day—just pop them in the oven when you’re ready to serve!
Butterscotch-Bourbon Lava Cake Recipe
Equipment
- 4 individual ramekins (6 oz size)
- Medium saucepan
- Whisk
- Sifter
- Baking sheet
- Knife (for loosening cakes from ramekins)
- Spoon or small spatula (for serving)
Ingredients
- 1 cup butterscotch chips
- 1/4 cup bourbon
- 1/2 cup unsalted butter
- 4 oz dark chocolate about 70% cocoa
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting, optional
- Whipped cream or vanilla ice cream for serving, optional
Instructions
- Preheat the oven: Begin by preheating your oven to 425°F (220°C). Lightly butter four ramekins (about 6 oz size) and dust with flour, tapping out any excess. This will prevent the cake from sticking.
- Melt the chocolate and butterscotch: In a medium saucepan, combine the butterscotch chips, dark chocolate, and butter. Over low heat, stir constantly until the mixture is smooth and melted. Once it’s fully melted, remove it from the heat and let it cool slightly.
- Mix eggs and sugar: In a separate bowl, whisk the eggs, egg yolks, sugar, and vanilla extract together until light and frothy, about 2 minutes. This helps create a lighter texture for the cake.
- Combine the wet ingredients: Gradually add the slightly cooled chocolate-butterscotch mixture to the egg mixture, stirring gently until fully incorporated.
- Add the dry ingredients: Sift in the flour and pinch of salt, mixing just until everything is combined. Be careful not to overmix, as this can make the cake tough.
- Add the bourbon: Stir in the bourbon. It adds that rich, warming flavor that makes this cake so special for the holiday season.
- Fill the ramekins: Divide the batter evenly between the prepared ramekins. Make sure to leave about 1/2 inch of space at the top, as the cake will rise as it bakes.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are set but the center is still soft. The cake should jiggle slightly when you shake the pan, but the outside should be firm.
- Serve: Let the cakes sit for 2 minutes before running a knife around the edges to loosen them. Carefully invert onto serving plates. Dust with powdered sugar and serve with whipped cream or vanilla ice cream for an extra indulgent touch.
