Chocolate Ganache Centred Red Velvet Molten Chocolate Lava Cakes Recipe
I went to Target last Friday during a snowstorm. Instead of driving, I walked. I do this all the time in the frigid snow, which others may find weird. I'm used to it, and walking was easier than shovelling three feet of snow off my car and driveway. However, I had to do that on Saturday and it took 30 minutes.
Ingredient
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 I really like the gel color– coconut whipped cream whipped cream or ice cream, for serving (optional)GANACHE– 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
1
Start with ganache. Coconut milk or heavy cream and chocolate in a microwave-safe bowl. Stir between 30 second microwave bursts on high until melted. Mix in vanilla after melting.
Direction
2
Be careful not to burn it. Mix flour and salt until smooth after removing from heat. Mix the eggs in a large bowl. Beat the eggs and slowly add sugar with an electric mixer for four minutes until pale.
3
Mix with vanilla and food colouring. Add the melted chocolate mixture to the eggs and stir with a rubber spatula or wooden spoon until barely blended. Distribute the mixture among the ramekins.
4
Now take your ganache from the fridge and scoop 1-2 heaping teaspoons (you won't use it all) into the ramekins' centres. Scoop red velvet over ganache with a spoon. Refrigerate the ramekins for 15 minutes.
5
Meanwhile, heat the oven to 350. Remove from fridge and bake after 15 minutes. Bake for 10-20 minutes (10 minutes for 4 ounce ramekins, 18 for 6).
6
Turn the cakes onto plates after loosening the edges with a butter knife. Serve immediately with vanilla or whipped cream. I added toasted coconut, shaved chocolate, and pomegranate arils.
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