Butterscotch Bourbon Lava Cakes with Chocolate Ganache

The cakes pair perfectly with the whipped cream recipe below. Also, this recipe uses a ganache instead of an underbaked technique, so you can store your leftovers, rewarm the following day in the microwave, and still have that gooey center.

Ingredients:

Lava Cakes:

1/2 cup semi sweet chocolate chips

4 tbsp heavy cream

3/4 cup butterscotch chips

1/2 cup Kerry gold butter

3 tbsp bourbon (Preferably Wild Turkey American Honey Bourbon Whisky)

1 tsp vanilla extract

1 cup powdered sugar

3 large egg yolks

2 large eggs

2/3 cup all purpose flour

1 tsp salt

Whipped Cream:

1/2 cup heavy whipping cream

2 tbsp powdered sugar

1tbsp + 1 tsp Trader Joe’s Bourbon vanilla bean paste

Directions:

Make the chocolate ganache: Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth. Let cool on the counter for 10 minutes, then refrigerate for 3 hours.

• Preheat oven at 390 degrees

• Prep the ramekins: Grease the ramekins with butter, HEAVILY.

• Cake: Melt butterscotch chips and butter in a small saucepan over medium heat, stirring constantly, until smooth, about 2 minutes. Remove from heat; whisk in 3 tablespoons of the bourbon and 1 teaspoon of the vanilla. Transfer mixture to a medium bowl, and whisk in 1 cup of the powdered sugar until smooth. Whisk in egg yolks and eggs. Fold in flour and salt using a rubber spatula until fully combined.

• Assemble: Scoop the batter into prepared moulds until it reaches ⅓ of the way up. Place one generously-heaped teaspoon of ganache into middle of batter. Top with more batter.

• Bake: Place the ramekins on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched.

• Whipped topping: Beat cream and 2 tablespoons powdered sugar, 1 tablespoon bourbon, and 1 teaspoon vanilla with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Scoop and serve baby!