Red Velvet Lava Cakes for Two
User Reviews
5
Red Velvet Lava Cakes for Two
Description
These Red Velvet Lava Cakes combine semisweet chocolate melted with oil, red gel food coloring, and a simple batter of egg, flour, and salt to create a vibrantly colored dessert. The cakes bake in a cupcake pan coated with granulated sugar, which adds texture to the edges. The cream cheese center, flavored with sugar, vanilla, and additional red food coloring, is piped into the middle before baking. This ensures the inside remains molten while the cake sets around it.
High-temperature baking for 7 to 9 minutes produces a cake with cooked edges and a soft, oozing center. After a brief cooling period, the lava cakes are dusted with powdered sugar enhancing their appearance. The contrast between the dense chocolate cake and smooth, sweet cream cheese filling offers a rich and indulgent mouthfeel. The recipe yields two individual servings, suitable for an intimate dessert option.
Ingredients
Cake
- 1/3 cup semisweet chocolate chopped (good quality chips are fine, 2 oz
- 2 tablespoons vegetable oil or canola oil
- 1 egg large
- 3/4 teaspoons red gel food coloring divided
- 2 tablespoons all-purpose flour 15 g
- salt pinch
Cream Cheese Center
- 1 ounce cream cheese room temperature
- 2 teaspoons granulated sugar plus more for cupcake pan
- 1/2 teaspoon vanilla extract
Topping
- powdered sugar (optional for dusting)
Instructions
Cake
- In a small microwave-safe bowl, combine chocolate and oil and microwave for 30 seconds. Stir until smooth. Set aside to cool slightly.
- Preheat your oven to 425°F. Grease two baking cups of your cupcake pan. Sprinkle granulated sugar over the entire cupcake cup, sides included, like you're making a souffle.
- In a medium bowl, whisk egg. Slowly whisk in cooled chocolate mixture and 1/2 teaspoon of the gel food coloring. Stir in flour and salt.
Cream Cheese Center
- In a small bowl, whisk together cream cheese, sugar, remaining 1/4 teaspoon food coloring, and vanilla. Transfer mixture to a disposable plastic bag (or piping bag) and snip off one corner.
- Divide chocolate mixture evenly between your prepared cupcake cups. Insert piping bag into the center of the batter and divide cream cheese mixture evenly between the cups.
- Bake for 7 to 9 minutes until edges look set. Cool for 2 to 3 minutes in the pan before plating and dusting generously with powdered sugar.
- Serve and eat immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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