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Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center Recipe

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4 from 73 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

Indulge in these decadent Red Velvet Molten Chocolate Lava Cakes featuring a luscious chocolate ganache center. Perfectly baked with a rich red velvet batter and a gooey molten core, these individual cakes are a delightful treat for special occasions or whenever you crave an elegant dessert. Served warm with whipped cream or ice cream, garnished optionally with toasted coconut, shaved chocolate, and pomegranate arils.

Ingredients

For the Lava Cakes

  • 4 ounces bittersweet chocolate, chopped
  • 1/4 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons red food coloring (gel preferred)

For the Chocolate Ganache Center

  • 4 1/2 ounces semi-sweet chocolate chips (about 3/4 cup)
  • 1/2 cup canned coconut milk or heavy cream
  • 1/2 tablespoon vanilla extract

For Serving (Optional)

  • Coconut whipped cream, whipped cream, or vanilla ice cream
  • Toasted coconut, shaved chocolate, and pomegranate arils for garnish

Instructions

  1. Prepare the ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut milk (or heavy cream). Microwave in 30-second intervals, stirring after each, until the mixture is fully melted and smooth. Stir in the vanilla extract. Cover and refrigerate the ganache until set.
  2. Prepare ramekins: Grease six 4-ounce ramekins or four 6-ounce ramekins thoroughly, and arrange them on a baking sheet to catch any drips.
  3. Melt chocolate and butter: In a small saucepan over low heat, gently melt the bittersweet chocolate and unsalted butter together, stirring continuously to prevent burning. Remove from heat once melted and smooth.
  4. Add dry ingredients: Stir the all-purpose flour and kosher salt into the melted chocolate and butter mixture until well combined and smooth.
  5. Mix eggs and sugar: In a large mixing bowl, beat the eggs using an electric mixer. Gradually add the granulated sugar while beating until the mixture turns pale and slightly fluffy, about 4 minutes. Then mix in the vanilla extract and red food coloring until evenly blended.
  6. Combine mixtures: Pour the melted chocolate mixture into the egg mixture and fold gently using a rubber spatula or wooden spoon until just combined, ensuring not to overmix.
  7. Fill ramekins: Divide the batter evenly among the greased ramekins, filling each about halfway.
  8. Add ganache center: Remove the ganache from the fridge. Spoon 1 to 2 heaping teaspoons of ganache into the center of each ramekin, then gently cover the ganache with remaining red velvet batter to encase it.
  9. Chill batter: Cover the filled ramekins with plastic wrap or foil and refrigerate for 15 minutes to help set the ganache center.
  10. Bake the cakes: Preheat the oven to 350°F (175°C). Remove ramekins from the fridge and bake on the baking sheet for 10 minutes if using 4-ounce ramekins, or 18 minutes if using 6-ounce ramekins. The edges should be set and the center soft and molten.
  11. Release and serve: Use a butter knife to loosen the edges of each cake carefully and invert onto serving plates. Serve immediately while warm, topped with coconut whipped cream, whipped cream, or vanilla ice cream. Optionally garnish with toasted coconut, shaved chocolate, and pomegranate arils.

Notes

  • Use gel food coloring for the best vivid red color without thinning the batter.
  • Do not overbake to ensure a molten center; keep a close eye during the last few minutes.
  • Allow ganache to chill completely for easier handling and a gooey lava effect.
  • Ramekin size impacts baking time; adjust accordingly.
  • Optional garnishes add texture and flavor contrast but are not necessary.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/red-velvet-molten-chocolate-lava-cakes-with-chocolate-ganache-center-recipe/