Red Velvet Molten Lava Cakes

Chocolate cakes are fine but have you ever had red velvet molten lava cakes? The same gooey center but richly red and perfect for Valentine’s Day.

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Today my mother is having yet another surgery in attempts to put a stop to the remaining aneurysm behind her eye. About a year ago she had surgery on the same one but in the end did not work. Obviously we are all hoping this time will finally take care of it after first discovering about the two aneurysms a decade ago.

Unfortunately I yet again was unable to be there today but my brother was able to swing purchasing a flight last minute and will be there. I do think my package may have made it on time this round as opposed to last year’s failed overnight shipment. And no I did not mail my mother a molten lava cake because that would’ve been a difficult thing to package. But in honor of Valentine’s Day and my mom’s (current) favorite color, I present to you these red velvet molten lava cakes.

Normally I scoff at the idea of any red velvet creation lacking cream cheese but I made an exception for these. That molten center is really all I need to be honest. I suppose I could have topped them with cream cheese frosting, but instead either time I have made these I used ice cream or whipped cream. There’s just something about a hot lava cake with ice cream melting on top.

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Post updated 1/31/22, photo above is the original.

RED VELVET MOLTEN LAVA CAKES

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 oz white baking chocolate
• 6 Tbsp unsalted butter, plus more for ramekins
• 1/4 cup cocoa powder
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 2 tsp red food coloring
• 1/2 cup all-purpose flour*
• Pinch salt

Directions

1. Preheat oven to 400 degrees. Liberally butter the inside of four small ramekins - 3/4 cup size or so.
2. In a double boiler or microwave, melt together the white chocolate and butter, whisking well to make sure they melt completely. Remove from heat. Whisk in the sugar and cocoa powder.
3. In a small mixing bowl beat the eggs. Add a little of the chocolate mixture to the eggs, whisking well. Repeat a couple more times. This 'tempers' the eggs - bringing them up to the temperature of the chocolate without scrambling them.
4. Mix the remainder of the chocolate into the eggs. Add food coloring, flour and salt, whisking to combine completely.
5. Divide the mixture evenly into the four ramekins. Bake for 15 minutes.
6. Remove from the oven and immediately run a knife around the outer edge of each ramekin to help release the cakes. Invert immediately onto serving plates.
7. Allow the ramekins to sit for about two minutes. Carefully lift the ramekins straight up and away from the cakes. Serve topped with whipped cream, ice cream, or cream cheese frosting.

Notes

* I have successfully made these with 1-to-1 gluten free baking flour as well.

Source: Adapted slightly from The Thrillbilly Goumet.

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