Butterscotch Molten Lava Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Butter six 120ml ramekins and dust with flour, shaking off excess.

   Tip: To prevent the cakes from sticking, make sure the ramekins are well greased and floured.

2. 2

   In a medium saucepan, melt the butter over low heat. Add the caster sugar, soft brown sugar, and salt. Stir until the sugar has dissolved.

   Tip: Use a low heat to prevent the sugar from burning.

3. 3

   In a separate bowl, whisk together the flour, cocoa powder, and eggs.

   Tip: Make sure the eggs are well whisked to incorporate air and ensure a light texture.

4. 4

   Add the dry ingredients to the saucepan with the sugar mixture. Stir until just combined.

   Tip: Avoid overmixing to prevent the cake from becoming dense.

5. 5

   Remove the saucepan from the heat and stir in the double cream and butterscotch syrup until well combined.

   Tip: The mixture should be smooth and glossy.

6. 6

   Divide the mixture evenly among the prepared ramekins.

   Tip: Make sure the cakes are filled to the top to achieve the best results.

7. 7

   Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Avoid overbaking to prevent the cakes from becoming dry.

8. 8

   Remove the cakes from the oven and let them cool in the ramekins for 1 minute.

   Tip: This will help the cakes retain their moisture.

9. 9

   Run a knife around the edges of each cake to release it from the ramekin.

   Tip: Be careful not to break the cake.

10. 10

    Invert the cakes onto plates and serve immediately.

    Tip: The cakes should be warm and gooey in the center.

11. 11

    Drizzle with additional butterscotch syrup, if desired.

    Tip: This adds an extra layer of flavor and texture to the dish.