Cooking Instructions
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Step 1
First make the ganache. In a microwave safe bowl add the
Semi-Sweet Chocolate Chips (3/4 cup)
and
Coconut Milk (1/2 cup)
. Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the
Vanilla Extract (1/2 Tbsp)
.
Step 2
Cover the ganache and place it in the fridge. Grease six 4 ounce ramekins or four 6 ounce ramekins and place on a baking sheet.
Step 3
Heat the
Bittersweet Chocolate (1 cup)
and
Unsalted Butter (1/4 cup)
together on low in a small saucepan, stirring until just melted. Watch it closely to make sure it does not burn.
Step 4
Remove from the heat and stir in the
All-Purpose Flour (3 Tbsp)
and
Kosher Salt (1/4 tsp)
until smooth.
Step 5
Add the
Eggs (3)
to a large mixing bowl. Using an electric mixer beat the eggs and slowly add the
Granulated Sugar (1/3 cup)
until the eggs are pale in color. This usually takes about 4 minutes.
Step 6
Add the
Vanilla Extract (1 tsp)
and
Red Food Coloring (1 tsp)
mix until combined. Pour in the melted chocolate mixture and use a rubber spatula. or wooden spoon, to fold the chocolate into the eggs until just combined.
Step 7
Divide the mixture among the prepared ramekins. Now grab your ganache from the fridge and spoon about 1-2 heaping teaspoons of ganache right into the center of the ramekins. Use a spoon to scoop the red velvet mixture over the ganache.
Step 8
Cover the ramekins and place in the fridge for 15 minutes.
Step 9
Meanwhile, preheat the oven to 350 degrees F (180 degrees C).
Step 10
Remove from the fridge after 15 minutes and place in the oven. Bake for 10-20 minutes.
Step 11
Loosen the edges of the cakes with a butter knife and turn out onto plates. Serve immediately with
Whipped Cream (to taste)
. Feel free to add some Toasted
Toasted Coconut Flakes (to taste)
,
Chocolate (to taste)
, and
Pomegranate Seeds (to taste)
.
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