Description
Molten Red Velvet Cakes are individual red velvet lava cakes with a soft outer layer and a luscious, molten cream cheese or chocolate center. They’re rich, decadent, and perfect for romantic dinners or special occasions.
Ingredients
- 1/2 cup unsalted butter
- 4 oz semi-sweet or white chocolate, chopped
- 1–2 teaspoons red food coloring
- 2 large eggs
- 2 egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1/4 teaspoon salt
- 2 oz cream cheese (optional, for center)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 425°F (220°C). Grease and lightly flour 4 ramekins.
- In a double boiler or microwave-safe bowl, melt butter and chocolate together until smooth.
- Stir in red food coloring until you achieve a deep red hue.
- In a separate bowl, whisk together eggs, egg yolks, sugar, and vanilla extract until light and thick.
- Fold the melted chocolate mixture into the egg mixture until combined.
- Sift in flour, cocoa powder, and salt. Gently fold until just incorporated.
- Spoon half of the batter into prepared ramekins. Add a dollop of cream cheese in the center of each, then top with remaining batter.
- Bake for 12–14 minutes, until edges are set but centers are soft and jiggly.
- Let rest for 1 minute, then carefully invert onto plates.
- Dust with powdered sugar if desired and serve immediately while warm.
Notes
Use high-quality chocolate for the best flavor and texture.You can prep the batter ahead and refrigerate in ramekins up to 24 hours before baking.Do not overbake—centers should remain molten.Serve with ice cream or whipped cream for extra indulgence.Greasing and flouring the ramekins ensures easy release after baking.
Nutrition
- Serving Size: 1 cake
- Calories: 410
- Sugar: 28g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 145mg
