Ingredients:
Cake
- Baking spray
- 8 tablespoons (1 stick) salted butter
- 3/4 cup butterscotch chips
- 1 1/4 cups powdered sugar
- 2 large eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
For serving
- 4 scoops chocolate ice cream
Directions :
Preheat the over to 425 F. Generously spray four ovenproof 6 oz. glass ramekins or custard cups with baking spray and place them on a sheet pan.
In a large microwave safe bowl, combine the butter and butterscotch chips and microwave until the butter is melted. About 1 minute. Let stand for 30 seconds then whisk until smooth.
Sift in the powdered sugar and stir in.
Add whole eggs and egg yolks and stir in.
Add vanilla and flour and stir until combined. It’s okay if there are a few small lumps!
Divide the batter among the 4 ramekins.
Bake until sides are firm, and the centers are soft. 13-14 minutes. Let stand for one minute (But you want to serve these right away!)
To Serve, place an inverted plate on top of the ramekin and flip the plate over. Carefully remove the ramekin using a hot pad or cloth.
Carefully place a scoop of Ice Cream on top and serve immediately!
