RECIPE
15 INGREDIENTS11 STEPS45MIN

Red Velvet Lava Cakes

4.7
11 Ratings
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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!
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Romantically sweet and sweetly romantic, this dazzling cake has a chocolate ganache center that oozes with love.

45MIN

Total Cooking Time

15

Ingredients
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!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Lava Cake
1 cup
Bittersweet Chocolate
1 tsp
Red Food Coloring
to taste
Whipped Cream
Coconut Whipped Cream, Ice Cream
(optional)
Ganache
3/4 cup
Semi-Sweet Chocolate Chips
1/2 cup
Coconut Milk
Heavy Cream
Toppings
to taste
to taste
to taste
Chocolate , shaved
(optional)
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Directions

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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.
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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