Red Velvet Molten Lava Cakes

Is there something additional excellent and decadent for Valentine’s Day that a chocolate liquid cake? affirmative. in reality there's. A red velvet liquid cake is unquestionably additional perfect! Guys. massive news for my red velvet obsession. Did you recognize there's a complete red velvet cookbook?!?!?!?! (All that punctuation is over necessary.)

While these look and style super fancy, they’re really thus straightforward to form. Plus, you'll create the batter previous time, pour it into ramekins, cowl with wrapping, and pop them into the icebox till you’re able to bake and eat. It makes them ideal for a homespun Valentine’s Day afters since you'll do all the homework previous time!

These cakes use chocolate rather than bittersweet chocolate, creating them additional red and vivacious. you'll eat your cakes straight out of their ramekins, however it's even nicer to invert them onto a plate so the cakes are literally inverted.

Ingredients:

• 8 tbsp (1 stick) unsalted butter
• 4 ounces white chocolate
• 1 cup confectioners' sugar
• 2 large eggs
• 2 large egg yolks
• 1 tbsp red liquid food coloring
• 2 tbsp natural unsweetened cocoa powder
• 6 tbsp all-purpose flour
• confectioner's sugar, for dusting
• melted dark or semi-sweet chocolate, to decorate (optional)
• raspberries or sliced strawberries, for serving

Directions:

1. Set a rack in the center position and preheat the oven to 450 degrees. Spray 4 6-ounce ramekins with nonstick cooking spray.
2. Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. When completely melted, stir in the confectioners' sugar. (I melted my white chocolate and butter in the microwave in bursts of 15 seconds.)
3. Lightly whisk the eggs and egg yolks in a large bowl. Stir in the red food coloring and melted chocolate mixture.
4. Whisk the cocoa and flour in a  small bowl to combine. Add to the batter and stir until just combined.
5. Divide the batter evenly among the ramekins. Place the ramekins on a  baking sheet and bake until the sides of the cake are set but the centers are still soft , 14 to 15 minutes. Let the cakes rest for 2 minutes, then invert them onto dessert plates.
6. Serve the cakes immediately, dusted with confectioners's sugar and with berries on the side. (I dusted mine with the sugar, then drizzled with melted dark chocolate, and served with fresh raspberries.)

Adapted from HERE

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