Nutella Molten Lava Cakes and still on an obsessive kick to use my new 4th of July ramekins (hang in there, it usually takes me at least a month (or more) to work through obsessive use of my new toys), I was struck with the brilliant idea of doing a cookie butter version of lava cake. It seemed like such an amazing idea, I don’t know why other people hadn’t thought of it before. I combed through pinterest, figuring someone must’ve stumbled onto this piece of sheer baking brilliance and would have a recipe I could try.
4 large eggs
2 cups sugar
1 tablespoon vanilla extract
2 teaspoons vanilla bean paste (optional)
2 cups all-purpose flour
2 teaspoons baking powder
- Preheat oven to 350 degrees F. Generously butter and flour at least twelve 4 ounce-6 ounce ramekins.
- Combine butter and milk in medium saucepan over medium heat. Bring to a boil; set aside.
- In an electric mixer fitted with the whisk attachment, whip the eggs on medium-high speed until light and fluffy, 5 to 7 minutes. Reduce the speed to medium and stir in the sugar, vanilla and vanilla bean paste, if using.
- On low speed, gradually add the flour. Pour in the hot milk mixture then add the baking powder and stir until batter is thoroughly combined.
- Divide batter evenly amongst prepared ramekins. Drop a generous tablespoon of cookie butter in the center of each ramekin and cover completely with batter.
- Bake 20-25 minutes, depending on size of ramekins or until golden and toothpick inserted near the sides (avoid cookie butter filling) comes out with a few moist crumbs.
- Loosen sides with small spatula. After a few minutes, overturn ramekin onto plate. Leave overturned for 10 minutes before removing. Serve warm with vanilla ice cream.