Red Velvet Molten Chocolate Lava Cakes
This easy-to-follow recipe creates indulgent individual cakes with a molten chocolate center, perfect for special occasions or simply satisfying your sweet tooth.
This easy-to-follow recipe creates indulgent individual cakes with a molten chocolate center, perfect for special occasions or simply satisfying your sweet tooth.
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 teaspoon kosher salt
- 1/2 tablespoon vanilla extract
- 3 tablespoons all-purpose flour
- 4 ounces bittersweet chocolate chopped
- 1/4 cup unsalted butter
- 1-2 teaspoons red food coloring (i really like the gel colors)
- coconut whipped cream whipped cream or ice cream, for serving (optional)
- 4 1/2 ounces (3/4 cup) semi-sweet chocolate chips
- 1/2 cup canned coconut milk or heavy cream
- Carbohydrate 23.5694597033764 g
- Cholesterol 355.255000025809 mg
- Fat 30.3720753772627 g
- Fiber 1.83082501779802 g
- Protein 11.6250096580525 g
- Saturated Fat 16.3139635439204 g
- Serving Size 1 1 Serving (141g)
- Sodium 271.40886007452 mg
- Sugar 21.7386346855784 g
- Trans Fat 2.78264896514877 g
- Calories 401 calories
Step-by-step
- First make the ganache. In a microwave safe bowl add the chocolate and coconut milk (or heavy cream). Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the vanilla extract. Cover and place in the fridge.
- Grease 6 (4 ounce) ramekins or 4 (6 ounce ramekins) and place on a baking sheet.
- Heat the chocolate and butter together on low in a small saucepan, stirring until just melted. Watch it closely to make sure it does not burn. Remove from the heat and stir in the flour and salt until smooth.
- Add the eggs to a large mixing bowl. Using an electric mixer beat the eggs and slowly add the sugar until the eggs are pale in color, about four minutes. Add the vanilla extract and food coloring, mix until combined. Pour in the melted chocolate mixture and use a rubber spatula or wooden spoon to fold the chocolate into the eggs until just combined. Divide the mixture among the prepared ramekins.
- Now grab your ganache from the fridge and spoon about 1-2 heaping teaspoons of ganache (you will not use it all) right into the center of the ramekins. Use a spoon to scoop the red velvet mixture over the ganache. Cover the ramekins and place in the fridge for 15 minutes.
- Meanwhile preheat the oven to 350 degrees F. After 15 minutes remove from the fridge and place in the oven. Bake for 10-20 minutes (10 minutes for 4 ounce ramekins and 18 minutes for 6 ounce ramekins). Loosen the edges of the cakes with a butter knife and turn out onto plates. Serve immediately with whipped cream or vanilla ice cream. I also added some toasted coconut, shaved chocolate and pomegranate arils.
Baking time dictates success with molten cakes, requiring precise limits between a liquid center and a fully set sponge. Ten minutes in a 350 degree F oven bakes four-ounce ramekins, while six-ounce vessels demand eighteen minutes.
Originating from the fusion of traditional southern red velvet components and modern French dessert techniques, these cakes rely on whipped whole eggs to provide structure rather than chemical leaveners. Beating eggs with granulated sugar for four minutes incorporates enough air to lighten the dense cocoa and butter base without creating a dry crumb. Gel food coloring produces vibrant results without adding excess moisture that can disrupt the emulsion of fat and flour.
Using fresh vanilla bean paste instead of extracted vanilla liquid introduces visible specks and a more potent aromatic profile, though alcohol-based extracts distribute evenly without altering moisture levels. Chilling the filled ramekins for fifteen minutes before baking firms the exterior batter, ensuring the internal chocolate ganache remains suspended in the middle during the thermal rise.
