Red Velvet Lava Cake
Indulge in this easy and delicious red velvet lava cake recipe in under 30 minutes. These warm, molten cakes feature a rich chocolate center that flows out as you cut into them. Serve with a scoop of ice cream or whipped cream for added tastiness.
Equipment
- Ramekins
Ingredients
- 1 stick Unsalted butter
- 6 ounces Semi-sweet chocolate
- 1 teaspoon Red food coloring
- 2 large Eggs
- 2 large Egg yolks
- ¼ cup Granulated sugar
- ¼ cup All-purpose flour
- 1 pinch Salt
Instructions
- Preheat the oven to 410f (210c). Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour and set the ramekins on a baking tray and to the side.
- Place the chocolate and butter in a large heatproof bowl.
- Melt over a double boiler over low heat while stirring or in the microwave in 30 seconds segments while mixing in between. Next, mix in the red food coloring.
- In a large bowl, beat together eggs, egg yolks and sugar until thickened and pale.
- Add the melted chocolate to the whipped eggs and gently fold them together.
- Gently fold in the flour and a pinch of salt
- Divide the batter into the prepared ramekins.
- Bake for 13-14 minutes or until the sides are firm, but the center is jiggly.
- Let the lava cakes cool in the ramekins for 1 minute, then gently go around the edges with a small paring knife. Cover with an inverted dessert plate and carefully turn each one over and unmold. Serve immediately.
Notes
- Make sure to thoroughly butter the ramekins before adding the batter to avoid the lava cakes from sticking.
- These red velvet lava cakes will last for up to 3 days, covered and in the refrigerator.
- Leftovers can be reheated in a preheated 350f (180c) oven for 8 minutes.
Nutrition
Calories: 588kcalCarbohydrates: 41gProtein: 8gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 248mgSodium: 57mgPotassium: 300mgFiber: 4gSugar: 28gVitamin A: 985IUCalcium: 59mgIron: 4mg
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