Red velvet molten lava cakes are a delightful twist on the classic chocolate version, offering a rich and indulgent dessert experience. These individual-sized cakes are baked to perfection, creating a warm and gooey center that oozes out when you dig in with a spoon. The velvety red cake and the molten chocolate center create a truly decadent treat that is perfect for special occasions or a cozy night.
If you want to impress your guests or satisfy your sweet tooth, red velvet molten lava cakes are the perfect choice. Making these delectable treats involves carefully combining the red velvet batter with a luscious chocolate filling and baking them until the edges are set but the center remains gloriously molten.
– ¼ cup butter 56g – 100 g semi sweet chocolate chopped – 1 large egg – 1-2 tablespoon granulated sugar depending on your preference for sweetness – Pinch of salt – ¼ tsp vanilla – 2 tbsp all purpose flour – 1-2 teaspoon red gel food color – Butter to coat the ramekins
– Preheat your oven to 450°F. – Brush butter inside two 6 oz ramekins. – Melt chocolate and butter in a heat-safe bowl using the microwave in 20-second intervals, stirring each time. – In another bowl, whisk the egg, sugar, salt, and vanilla with an electric hand mixer for 2-3 minutes until light and frothy. – Pour the melted chocolate mixture into the egg mixture and whisk until just combined.
– Sift in the flour and gently fold it with a rubber spatula until mixed. Do not overmix. – Add red food coloring and gently fold it in. – Divide the batter between the ramekins. – Bake for 10-11 minutes until the edges are set but the center is still wobbly. – Let the cakes cool in the ramekins for 1-2 minutes, then turn them out onto dessert plates. – Dust with powdered sugar and serve.
I’ve come to understand that labeling these as “red velvet” might not be entirely accurate, since they’re essentially chocolate lava cakes with red food coloring. However, it does make me wonder, what truly defines a red velvet cake. Some might argue that it’s simply a lightly chocolate-flavored cake with a touch of red color! I was eager to create red velvet chocolate lava cakes as they sound and look more thrilling. Therefore, I decided to explore a few possibilities
for these velvet molten cakes: 1. Use white chocolate instead of dark chocolate and add red food color. 2. Modify the recipe by reducing the sugar and increasing the cocoa powder. 3. Make a chocolate lava cake and add food color to it. 4. Use semi-sweet chocolate instead of dark chocolate for a better color payoff. 5. You can also use milk chocolate for the lava cake recipe. The great thing is, you don’t even need to use red food coloring to enjoy these delicious red velvet cakes simply skip it and whip up some amazing chocolate molten lava cakes instead!
Here are my top suggestions for mastering this recipe: 1. Ensure that your ramekins are generously coated with butter to prevent the cakes from sticking and spilling over. 2. Opt for gel food color, as it provides incredible value and delivers a strong color payoff. 3. Pay attention to the baking time, especially with molten lava cakes. They can quickly go from perfect to overbaked, so make sure your oven is properly preheated and calibrated. Bake until the top and edges of the cake feel set, but there’s still a slight wobble when you gently shake the ramekin.
4. If you’re unsure about the baking time for a larger batch, bake one cake as a test before proceeding with the rest. This will help you adjust the baking time to achieve the perfect result. 5. Serve the cakes immediately! Allow them to cool for just 1 minute in the ramekins, then carefully turn them out and serve while they’re still hot. This red velvet molten lava cake is not unhealthy.