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
