Warm Butter Cake Recipe
Vanilla Bean Ice Cream, Strawberry Coulis, & Fresh Berries
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Ingredients
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Warm Butter Cakes
Strawberry Coulis
To Finish
Method
Warm Butter Cakes
- 1
Prep and melt butter
Preheat the oven to 350°F (175°C). Generously butter four 6-ounce (or four 4-inch) ramekins and place them on a baking sheet. In a small saucepan or in the microwave, melt 1 cup unsalted butter until fully liquid and slightly warm (not hot). Set aside to cool for 2–3 minutes.
- 2
Whisk eggs and sugar
In a medium bowl, whisk together 3 large eggs and 3/4 cup granulated sugar until well combined and slightly pale, about 1–2 minutes by hand or 30–45 seconds with an electric mixer on medium speed. Add 2 tsp vanilla extract and whisk to incorporate.
- 3
Combine dry ingredients
In a separate bowl, sift or whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp fine sea salt to ensure even distribution.
- 4
Make batter
Fold the dry ingredients into the egg-sugar mixture in two additions using a spatula, folding gently until nearly combined. Slowly pour in the warm melted butter in a thin stream, folding continually until the batter is smooth and glossy. Finally, stir in 1/4 cup whole milk to loosen the batter to a texture that will pour easily into ramekins—batter should be slightly thick but pourable.
- 5
Bake
Divide the batter evenly among the prepared ramekins (about 3/4 full). Bake on the center rack for 18–22 minutes until the edges are set and the centers are just set but still moist — a toothpick inserted near the center should come out with a few moist crumbs. Rotate the baking sheet once halfway through if your oven has hot spots.
- 6
Rest and invert
Remove ramekins from the oven and let them sit 5 minutes to settle. Run a thin knife around the inside edge of each ramekin to loosen the cakes. Invert each ramekin onto a small dessert plate, tapping gently to release the cake. The cakes should be warm; if they stick, warm the ramekin bottom briefly with a kitchen towel and try again.
Strawberry Coulis
- 7
Cook strawberries
While the cakes bake, place 12 hulled and halved fresh strawberries, 3 tbs granulated sugar, and 1 tbs fresh lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries release their juices and the sugar dissolves, 5–7 minutes. If the mixture looks too thick for blending, stir in up to 2 tbs cold water.
- 8
Blend and strain
Remove from heat and let cool for 2 minutes, then transfer to a blender or use an immersion blender to puree until smooth. For a silky coulis, press the puree through a fine-mesh sieve into a bowl, discarding seeds and pulp. Taste and adjust sugar or lemon as needed; cool to warm or room temperature.
To Finish
- 9
Plate the dessert
Place an inverted warm butter cake in the center of each dessert plate. Spoon 2–3 tbs warm (or room-temperature) strawberry coulis alongside or over each cake.
- 10
Add ice cream and berries
Top each warm cake with one scoop of vanilla bean ice cream; arrange 1/4 cup fresh mixed berries beside the cake. The warmth of the cake should slightly melt the ice cream for a pleasing contrast.
- 11