This has got to be one of those recipes that always intimidates me. I’m finally revamping this recipe from a chocolate version that I did back in 2018, to a red velvet one this time round. True story when I say, in a span of two days, I’ve had numerous fails trying to acquire the lava part at the center, and my goodness, I was about to pull out my hair. To be exact, before this last amazing outcome, I tried six times and I failed miserably. Normally, I give up on the 4th try and move to the next challenge, but I have never been determined in my life to aim for a better result. To add on to that, I kept on learning a new trick every fail I encountered. For the chocolate version as mentioned about that I did 2 years back, apparently if the inside is too runny, it means it I under cooked it. The molten lava on the inside’s consistency should be thick, and lava like or a thick paste like, but not runny. Check on that as you plan to try out this recipe.
Trust when I say, once you get it right of course with a little practice here and there, its one of the perfect little edible gifts you can make for a special someone especially during valentines, birthdays or any other special days. Practice is all you need and your are good to knock anyone’s socks off.
For the ingredients, here’s what you’ll need: – but first –
Making ” Red Velvet Molten lava cake”
Prep time: 10 mins Bake time: 10 mins Total time = 20 mins
Yields: 3 lava cakes
Serves: 3 pax
- 3 ramekin tins – Heat proof
- Soften Margarine
- All purpose flour
- Piece of paper towel /OR/ Pastry brush
*Melted chocolate mix*
- 120 g of chopped cooking white chocolate
- 65 g of softened margarine /OR/ 110 g of softened butter
- Saucepan /OR/ Sufuria – Smaller than the metallic /OR/ Heat proof glass mixing bowl
- 2 cups – Water
- Metallic /OR/ heat proof glass mixing bowl.
- Rubber spatula – heat proof
*Red Velvet batter*
- 3 eggs – at room temp
- 5 leveled Tablespoons of granulated sugar
- 1/4 *2 teaspoons of red powdered food color
- Melted chocolate mix
- 2 Tablespoons of all-purpose flour
- 1 Tablespoon of dark un-sweetened cocoa powder
- Tiny pinch of salt
- Rubber spatula
- Another – mixing bowl
- An electric hand mixer
- Measuring spoon
- An oven – Pre heated at 200 degrees Celsius
- Flat plate
- Oven mittens
- Kitchen towel
- A shallow baking tray – support the ramikens
Step 1: Pre heat your oven to 200 degrees Celsius.
Step 2: Prep the ramekins – Generously butter the inner bottom and sides of your ramekins, then add in flour and to coat the bottom and sides each tin. This is to help the cake to peel off easily once baked. Make sure to tap the tins upside down on a board to remove any excess flour. Set the tins aside on a another baking tray until ready for use.
Step 3: Melt the chocolate mix – Over a double boiler ( Bring water in a saucepan on a gentle simmer, place a larger bowl on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water in the sauce pan. Add in the chopped white chocolate and margarine into the bowl, and wait for the two to melt away to a smooth consistency). Mix them together with the help of a rubber spatula. Once all melted, turn off the heat, and leave the bowl right on top of the saucepan. We do this because, we need the chocolate mix to stay warm and not solidify before we mix it with the eggs. Once melted chocolate cools down, it normally solidifies. We don’t want that.
Step 4: Prep the red velvet batter – In another mixing bowl, Crack 3 eggs, add granulated sugar and beat it with the help of an electric hand mixer until the mixture is pale yellow. Add in the warm melted chocolate mix, and electric mix it until well combined. Add in the powdered red food color, mix that in too. Separately, in a smaller bowl, mix the flour, cocoa powder and salt together. Add that dry ingredients into the egg mix, and mix until all the flour is well incorporated.
Step 5: Bake for 10 mins in a pre heated oven – Pour the batter into the prepped ramekin tins, until three quarter full. Place them in the oven and bake for exactly 10 mins. NB: The cook time might vary depending on the type of oven you have. Other recipes calls for 10 to 17 mins approximately.
Step 6: Act quickly, Dust with icing sugar and serve while still hot. – Once baked, using oven mittens or a kitchen towel, handle the ramekins with caution, since they are still very hot. Place a plate on top of one of the ramekins with the cake and invert it upside down. It should come off very easily without any hustle. Dust it, with icing sugar, and cut right through it. While still very hot, the lava inside should still be slightly thick but “lava like”.
Just look at how lavish and rich this is. Feel free to add dollops of ice-cream on the side or whipped cream and indulge like there’s no tomorrow.
Comfort food – YES PLEASE!
Until the next episode, bon apetite!