Red Velvet Lava Cakes.
You can cook Red Velvet Lava Cakes using 15 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Red Velvet Lava Cakes
- Prepare 4 oz of bittersweet chocolate.
- It’s 2 oz of unsalted butter.
- It’s 3 tablespoon of all-purpose flour.
- Prepare 1/4 teaspoon of kosher salt.
- Prepare 3 of eggs.
- It’s 1/3 cup of granulated sugar.
- You need 1 tsp of vanilla extract.
- You need 1 teaspoon of red food coloring.
- Prepare to taste of whipped cream.
- You need 4.5 oz of semi-sweet chocolate chips.
- Prepare 1/2 cup of coconut milk.
- You need 1/2 tablespoon of vanilla extract.
- Prepare to taste of toasted coconut flakes.
- It’s to taste of pomegranate seeds.
- It’s to taste of chocolate.
Red Velvet Lava Cakes step by step
- First make the ganache. In a microwave safe bowl add the semi-sweet chocolate chips and coconut milk. Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the vanilla extract..
- 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..
- Heat the bittersweet chocolate and unsalted butter together on low in a small saucepan, stirring until just melted. Watch it closely to make sure it does not burn..
- Remove from the heat and stir in the all-purpose flour and kosher salt until smooth..
- Add the egg to a large mixing bowl. Using an electric mixer beat the eggs and slowly add the granulated sugar until the eggs are pale in color. This usually takes about four minutes..
- Add the vanilla extract and red food coloring 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..
- 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..
- Cover the ramekins and place in the fridge for 15 minutes..
- Meanwhile, preheat the oven to 350 degrees F..
- Remove from the fridge after 15 minutes and place in the oven. Bake for 10-20 minutes..
- Loosen the edges of the cakes with a butter knife and turn out onto plates. Serve immediately with whipped cream. Feel free to add some toasted coconut flakes, chocolate and pomegranate seeds..
