Warm Butter Cakes

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Butter the inside of 10 1/2 cup ramekins and set aside. Preheat oven to 325 degrees. Line 1 baking sheet with parchment paper and set prepared ramekins on top.

Cake~

1 cup unsalted butter, softened

1-1/3 cups sugar

2 whole eggs

2 egg yolks

2 tsp vanilla

2 tsp Grand marnier

1-1/2 cups flour

1 tsp salt

1/2 tsp baking powder

In bowl of mixer cream butter and sugar for about 1 minute on high speed. Add whole eggs, egg yolks, vanilla and Grand Marnier and mix for another minute or so. In a small bowl combine flour, salt and baking powder. Pour your dry mixture into the mixing bowl and beat all together for about another minute until combined well. Place about 1/4 cup of mixture into your already prepared ramekins, set aside while you make the cream cheese layer.

Cream Cheese Layer~

1 8 ounce block of cream cheese, softened

1/3 cup sugar

1 egg

1 Tbsp flour

1 /2 tsp Grand Marnier

1/2 tsp vanilla

Mix together cream cheese, sugar, egg, flour, grand marnier and vanilla in a medium bowl until smooth. Place 1 Tbsp of cream cheese mixture on top of your batter that is already placed in your ramekins.

Bake at 325 degrees for 45-50 minutes or until your tops have browned, cool in ramekins for about 1 hour and then tip out of ramekins, now if you are ready to serve here comes the fun part the TORCHING!! Remember please please be careful!! 😉

Torching~

1 cup raw sugar, for dipping tops and torching

1 kitchen torch

Once your cakes are cooled and removed from ramekins dip what used to be the bottom but now is the tops in raw sugar ( after heating each cake in the microwave about 30seconds) in raw sugar and brulee with the kitchen torch

Garnish~

1 basket of berries of your choice (if using strawberries, slice)

1 Tbsp sugar

1 Tbsp orange juice

1 Tbsp grand marnier

In a small bowl slice berries if needed add sugar, orange juice and liquor, cover and let macerate for about 30 minutes.

Whipped Cream

1 cup heavy whipping cream

1/2 tsp vanilla

2 Tbsp sugar

in bowl of mixer with whisk attachment add whipping cream, vanilla and sugar whisk until stiff peaks form.

When ready to serve your butter cakes heat each cake in the microwave about 30 seconds or until warm, dip tops in raw sugar and brulee with kitchen torch, top with whipping cream and berries and ENJOY!! 🙂

  
I topped ours with a little gelato and fresh raspberries!!:)

 

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