Red Velvet Molten Lava Cake Recipe
A red velvet twist to your every day molten lava cake. Pair it with a tangy cream cheese glaze to take it to the next level.
Equipment
- Hand whisk
- 2 oven-safe ramekins
Ingredients
Red Velvet Cake Batter
- 85 gs chocolate chips
- 58 gs unsalted butter
- 12 gs icing sugar
- Pinch of salt
- 1 egg
- 1 egg yolk
Cream Cheese Glaze
- 30 gs cream cheese
- 10 gs icing sugar
- 20 ml milk
Instructions
- Preheat oven to 200 degrees Celsius. Prep the ramekins by greasing and dusting with butter and flour.
- In a microwave-safe bowl, add the chocolate (85 gms) and the butter (58 gms) and melt over a double boiler or in the microwave* in 20-second increments (mixing between each increment) until both the ingredients are melted. Set it aside to cool
- Using a hand whisk, combine the mixture until the butter is well incorporated in the chocolate
- Combine the dry ingredients: flour, icing sugar, and salt in a bowl using a hand whisk. In another bowl, whisk together the egg and egg yolk until well combined.
- Add the dry ingredients mix and the egg mix into the cooled chocolate and butter mix and whisk until everything is well combined.
- Pour the batter into the prepared ramekins until they are filled halfway. Make sure not to overfill the ramekins.
- Bake the cakes for 12-13 minutes or until the sides are set but the center is still jiggly. Pay attention to the center, it should still be soft and jiggly but not too soft. Experiment with the baking time on your first try to make sure you get it right.
- Make the cream cheese glaze: In a bowl, add the cream cheese, icing sugar, and milk and whisk until properly combined. You can add more milk if you want the glaze to be runnier.
- To take the cakes out of the ramekin, place an inverted plate over it, then turn the ramekin around with the plate and place it on the table. Be very careful at this step as the ramekins will be extremely hot, don’t forget to use a mitten. Then, slowly lift the ramekin from the plate, the cake should slide out smoothly. If your cake breaks down in a puddle at this step, you have underbaked it. Try leaving it in the oven for a minute or two on your next try. Serve the cake immediately.
Notes
Tips and tricks:
- Oven temperature and baking time: Contrary to popular belief, every oven works differently. The type and size of your oven majorly affect the end results. You may have to experiment a little to find the perfect baking time for your oven
- Chocolate: Using high-quality chocolate is important in this recipe. Regular old chocolate chips like the ones from Hershey’s will not result in a very good molten lava cake. This cake has chocolate front and center, so make sure you’re using high-quality baking chocolate like this one
- Melting chocolate: If you’re melting your chocolate in a microwave, do it in 30-second intervals and mix it around after every interval to stop it from burning. You can also melt it on the stovetop using a double boiler. A double boiler basically means placing a pot with chocolate over another pot filled with water. Chocolate cannot be melted directly on the stovetop as it will burn immediately, which is why we place the pot with chocolate over another pot filled with water, the steam from the boiling water in the pan below is what melts the chocolate. Make sure the water from the bottom pot is not touching the chocolate pan, or it may result in your chocolate seizing. Remember, chocolate and water are mortal enemies!