Individual Molten Red Velvet Cakes (Print Version)
# Ingredients:
→ Cakes
01 -
2 ounces semisweet chocolate baking bar, finely chopped
02 -
1/4 cup heavy cream
03 -
1 cup cake flour
04 -
1 1/2 teaspoons unsweetened cocoa, plus more for ramekins
05 -
1/4 teaspoon baking soda
06 -
1/4 teaspoon salt
07 -
1/2 cup salted butter, melted, plus more for ramekins
08 -
1/2 cup granulated sugar
09 -
6 tablespoons buttermilk
10 -
1 1/2 teaspoon red food coloring
11 -
1/2 teaspoon vanilla extract
12 -
1/2 teaspoon apple cider vinegar
13 -
1 large egg yolk
14 -
2 ounces cream cheese, softened
→ Cream Cheese Whipped Cream
15 -
3 tablespoons powdered sugar
16 -
1/2 teaspoon vanilla extract
17 -
3/4 cup heavy cream
→ Additional
18 -
1 tablespoon powdered sugar for dusting
# Instructions:
01 -
Microwave chocolate and cream until melted. Chill 2 hours or overnight until firm.
02 -
Preheat oven to 400°F. Grease 4 (8-oz) ramekins with butter and dust with cocoa.
03 -
Whisk dry ingredients. Mix wet ingredients separately. Combine just until blended.
04 -
Divide batter among ramekins. Add chocolate ball to center. Bake 18 minutes until centers spring back.
05 -
Mix cream cheese, sugar, vanilla until smooth. Beat in cream until soft peaks form.
06 -
Invert cakes onto plates. Dust with powdered sugar, top with whipped cream. Serve immediately.
# Notes:
01 -
Chocolate mixture can be made 1 day ahead
02 -
Best served immediately
03 -
Perfect for Valentine's Day