Red Velvet Molten Lava Cakes

I had a similar old recipe which I love, but then I tried to follow this recipe, just change a little bit of the way to melt the white chocolate colouring (I melted it on a steamer, beware of the condensation, and just melted it halfway then continue mix the mixture with spoon until completely melted, so it will not be lumpy). I served it in the ramekins, because the top of my cake was cracked, so I thought it will look cool just like that.

These are the best molten lava cake I've ever made! They are extremely rich in flavor and so moist. They taste like they came from a fancy bakery. The recipe is so easy and people will be very impressed and go nuts for them. I wouldn't change a thing!

This was great! I haven't made many cakes from scratch and found this to be very easy and delicious. I will be making this again for Christmas! Everyone loved it.

Red Velvet Molten Lava Cakes


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

  • 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.)

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