Red Velvet Molten Lava Cakes
Oozey, ooey-gooey, goodness!
Is there anything more perfect and decadent for Valentine’s Day that a chocolate molten cake? Yes. In fact there is. A red velvet molten cake is definitely more perfect!
Guys. Big news for my red velvet obsession. Did you know there is an entire red velvet cookbook?!?!?!?! (All that punctuation is more than necessary.)
Yeah, I didn’t either. So, when I was asked if I wanted a copy of Red Velvet Lover’s Cookbook by Deborah Harroun (author of the amazing food blog Taste and Tell), I baaaasssically freaked out.
The cookbook is full of crazy amazing recipes for things like Red Velvet Oreos, Red Velvet Waffles, and Red Velvet Hot Chocolate, and I am in heaven.
I was told that I could share a recipe from the book with you guys, and I knew it had to be these Red Velvet Molten Lava Cakes.
While these look and taste super fancy, they’re actually SO simple to make. Plus, you can make the batter ahead of time, pour it into ramekins, cover with plastic wrap, and pop them into the fridge until you’re ready to bake and eat. It makes them ideal for a homemade Valentine’s Day dessert since you can do all the prep ahead of time!
These cakes use white chocolate instead of dark chocolate, making them extra red and vibrant.
You can eat your cakes straight out of their ramekins, but it looks even nicer to invert them onto a plate so that the cakes are actually upside-down.
Deborah serves hers with a simple dusting of confectioner’s sugar and sliced strawberries. I opted for raspberries.
These actually taste kinda custard-y, like a soufflé or something of the sort. They’re delicious!
PrintRed Velvet Molten Lava Cakes
Yield: 4 cakes
Ingredients:
- 8 tbsp (1 stick) unsalted butter
- 4 ounces white chocolate
- 1 cup confectioners' sugar
- 2 large eggs
- 2 large egg yolks
- 1 tbsp red liquid food coloring
- 2 tbsp natural unsweetened cocoa powder
- 6 tbsp all-purpose flour
- confectioner's sugar, for dusting
- melted dark or semi-sweet chocolate, to decorate (optional)
- raspberries or sliced strawberries, for serving
Directions:
- Set a rack in the center position and preheat the oven to 450 degrees. Spray 4 6-ounce ramekins with nonstick cooking spray.
- Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. When completely melted, stir in the confectioners' sugar. (I melted my white chocolate and butter in the microwave in bursts of 15 seconds.)
- Lightly whisk the eggs and egg yolks in a large bowl. Stir in the red food coloring and melted chocolate mixture.
- Whisk the cocoa and flour in a small bowl to combine. Add to the batter and stir until just combined.
- Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until the sides of the cake are set but the centers are still soft , 14 to 15 minutes. Let the cakes rest for 2 minutes, then invert them onto dessert plates.
- Serve the cakes immediately, dusted with confectioners's sugar and with berries on the side. (I dusted mine with the sugar, then drizzled with melted dark chocolate, and served with fresh raspberries.)
recipe from Red Velvet Lover's Cookbook by Deborah Harroun
Do you have this recepie in European?
Hi Hanna, do you mean by weight? I do not. Since this recipe was taken directly from the cookbook, I didn’t bother weighing anything. You could contact Deborah at Tasteandtellblog.com and ask her though, since it’s her recipe 🙂
Hey Rachael!
These red velvet molten lava cakes look sooooo amazing. I cannot wait to try them on my family… And white chocolate – that’s genius! Such a great twist on a delectable classic.
Thanks!
Will report back when I make them.. 🙂
Thank you! I wish I could take credit from this, but like I said, this is a recipe straight from the cookbook!
Looks scrumptious. Your pics are divine. Never seen a red velvet motlen cake before, and I’m thinking why is this not more common? Perfect for V-Day!
Right?! It’s such a great idea and almost seems so obvious, and yet I don’t know that I’ve ever seen it before!
Thank you!
These lava cakes look amazing! Love the red velvet! 😀
Thanks, Jess!
Wow – a red velvet molten lava cake?! Never seen anything like it before. Just delicious!
Thank you, Thalia!
Wow! That looks amazing!
Thank you, Vy!
Look at that bright, ooey gooey center! I haven’t seen red velvet molten cake before, but it looks beautiful! Well done, thank you for sharing!
Thanks, Oana!
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We tried these, but they did not turn out red. We think the cocoa powder was a bit overwhelming and next time we will use left. We also had smaller molds so they were not as gooey but still very good.
Hi Lena, I’m shocked yours didn’t turn out red, as mine were incredibly vibrant! I’m glad you liked them, though!
This is my husband’s all-time favorite recipe EVER. I’m so glad you got to try them and that you loved them!! Thanks so much for posting!!!
It was an amazing recipe! Thanks so much for creating such an awesome book!
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Can gluten free flour be used in place of regular flour?
Hi Norita! I’m not sure as I’ve never tried making it that way; I’m sorry. Id you try it out, I’d love to hear how it works!
Wow I wish I could make this every time I try velvet cake it comes out brown not red ?
Hi Louise, it may depend on the amount and type of red dye you are using!
what red dye do i need to make sure the cakes turn out deep red and not brown or pink?
In this recipe, just regular liquid red dye from the grocery store will work. In others, I find that gel food colorings have better color payoff.
You photos are beautiful and very tempting. I want to try this for Valentine’s Day, but I’m so concerned about getting the center to bake up right. It semms tricky, but I’ll gie it a shot.
Aw thank you!
I promise it only looks tricky. It’s actually quite simple!
Hi Rachel,
I loved the recipe, and would love to make it for my husband for V.Day, I have 2 questions, first at what temp do you bake them at? and my second is I have 2 sizes for the ramekins 9cm and 12cm, which one is better?
thank you in advance
Hi Fay! They bake at 450 degrees.
I would probably go with the 9cm ramekins. Do they hold 4 ounces? That’s what really matters 🙂 Happy baking!
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Hi!
Would the batter hold in the fridge for a couple of hours (im not sure because of the confectioners sugar which tends to liquify if it remains in a wet preparation)? I would love to make these for a dinner but they have to be baked at the last minute and as the batter requires a bit of preparation time it would be great if i could do it before the dinner starts so i can just pop them in the oven while we finish eating 🙂
Last but not least: I dont have ramequins. Do you think they would do well in a muffin tin? It would probably be a shorter baking time since they would be smaller? Could you tell me the size of yours?
Thank you so much for your tips!
Hi Eva!
The batter should be fine in the fridge for a couple hours!
As for making them in muffin tins, I’m not sure, but yes the baking time would definitely need to be reduced as cooking in metal is different than cooking in the ramekins. My ramekins hold around 4 ounces, each. They are maybe 2-3x the size of a standard muffin ti, I think.
Thank you so much! Will try and let you know how it goes (i said tin but actually it is a silicon mold. As a test I poured 4 ounces of yogurt in one slot and there was still space to pour a bit more so it should be ok 🙂 )
Hi! So to conclude this thread: the muffin silicon mold worked very well! I was able to divide the batter into the 6 slots and I took them out of the oven after about 10 mn. They were done to perfection and so easy to serve. My only regret is that they were a reddish brown but i know it has to do with the cacao powder so ill adjust for another time. All in all this is a very easy recipe that makes for such an impressive and delicious turnout, thank you for sharing it!
Oh silicone muffin molds was an excellent idea! I’m glad you liked them! Yes, unfortunately the cocoa powder used can change the color, so it can be a bit tricky.
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THANK YOU for sharing this recipe! I made these for Valentine’s Day, and they were a huge hit, even for someone who does not usually love dessert. So simple, yet so impressive.
Yay! I’m so glad they worked so well for you :]
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Made these today!! First ever molten lava cake!! Happy with the result!! I was a bit concerned when I added the confectioners sugar to the melted butter and chocolate..it turned lumpy and weird..but when I used a electric mixer to combine batter…came out smooth and silky!! Loved it
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I’m looking to make these for my parents for a special Valentine’s Day dinner! They look awesome. But I have 2 questions. First, I read some of the other comments and want to be sure the cakes come out vibrant red. If I did use red food coloring gel to be sure the color turns out, would you use the same amount as the liquid food color? Second, could you halve the recipe? I really only need the 2 cakes.
Thanks! 🙂
Good evening! I was wondering if I am able to bake these in a muffin pan? Would the time be different, as far as leaving them in the oven?
Nice one. way more brown than yours tho.
DONT PUT SO MUCH COCO IN!
Is using the cake batter the same or I have to make my own?
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Umm when you say two eggs and two egg yolks, does that mean that there will be 4 yolks in total ? Im sorry if my question seems rhetorical, I just wanted to make sure so that I will be able to follow the recipe correctly. And do you happen to make tutorial videos ?? It would be very helpful if you did so that you could avoid recieving questions like mine. Thank you !
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[…] After dinner, wander over to the Grand Old House for dinner and live nightly jazz. Enjoy your romantic dinner overlooking the water and sipping wine from their award winning wine list. Start out with some Braised Short Rib Ravioli followed by a lobster salad. For dinner, partake in Butter Poached Lobster or the mouthwatering Chilean Sea Bass. For dessert try the Red Velvet Lava Cake. […]
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What a great recipe! So easy to make! I made the
Batter and filled ramekins. Reserved them on the
Kitchen counter for a few hours then baked. Oh so
Good!
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