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SideChef
Recipes
Red Velvet Lava Cakes
Recipe

15 INGREDIENTS • 11 STEPS • 45MINS

Red Velvet Lava Cakes

4.8
12 ratings
Community Pick
Community Pick
Romantically sweet and sweetly romantic, this dazzling cake has a chocolate ganache center that oozes with love.
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Half Baked Harvest
I'm Tieghan, and I love all the cozy things. Making cooking fun and easy on my food blog, check out the latest below!
http://www.halfbakedharvest.com
Romantically sweet and sweetly romantic, this dazzling cake has a chocolate ganache center that oozes with love.
45MINS
Total Time
$1.95
Cost Per Serving
Ingredients
Servings
6
US / Metric
Lava Cake
Bittersweet Chocolate
1 cup
Bittersweet Chocolate
Kosher Salt
1/4 tsp
Red Food Coloring
1 tsp
Red Food Coloring
Whipped Cream
to taste
Whipped Cream
or Coconut Whipped Cream, Ice Cream
optional
Ganache
Semi-Sweet Chocolate Chips
3/4 cup
Semi-Sweet Chocolate Chips
Coconut Milk
1/2 cup
Coconut Milk
or Heavy Cream
Toppings
Toasted Coconut Flakes
to taste
Pomegranate Seeds
to taste
Chocolate
to taste
Chocolate, shaved
optional
Nutrition Per Serving
VIEW ALL
Calories
389
Fat
28.2 g
Protein
3.4 g
Carbs
34.2 g
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Red Velvet Lava Cakes
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author_avatar
Half Baked Harvest
I'm Tieghan, and I love all the cozy things. Making cooking fun and easy on my food blog, check out the latest below!
http://www.halfbakedharvest.com
Cooking InstructionsHide images
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 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 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 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).
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).
Tags
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American
Microwave
Date Night
Shellfish-Free
Vegetarian
Dessert
Valentine's Day
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