Description
These irresistible Molten Red Velvet Cakes feature a rich, gooey chocolate center with vibrant red velvet flavor, perfectly complemented by a creamy, whipped cream cheese topping. Ready in just 32 minutes, these individual molten cakes are ideal for a decadent dessert that impresses with both taste and presentation.
Ingredients
Scale
Cake:
- 4 oz semisweet chocolate baking bar, finely chopped
- 1/2 cup heavy cream
- 1/2 cup cake flour
- 2 tbsp unsweetened cocoa powder, plus extra for dusting
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup salted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
- 1 tbsp red liquid food coloring
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 large egg yolk
Creamy Topping:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream, whipped to soft peaks
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Butter your ramekins generously and dust them with cocoa powder to prevent sticking and add a beautiful finish.
- Melt Chocolate and Cream: Combine the chopped semisweet chocolate and 1/2 cup heavy cream in a microwave-safe bowl or over a double boiler. Heat and stir until the mixture is smooth and fully melted.
- Mix Dry Ingredients: In a medium mixing bowl, sift together the cake flour, unsweetened cocoa powder, baking soda, and salt to ensure an even distribution.
- Combine Wet Ingredients: In another bowl, whisk together the melted butter, granulated sugar, buttermilk, red liquid food coloring, vanilla extract, apple cider vinegar, and egg yolk until the mixture is smooth and homogeneous.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet blend, stirring gently just until combined to avoid overmixing and maintain a tender crumb.
- Assemble Cakes: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full to allow room for rising.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 10 to 12 minutes. The edges should be set while the center remains gooey for the molten effect.
- Prepare Creamy Topping: In a clean bowl, blend the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Whip Cream: Whip the remaining 1/2 cup heavy cream until soft peaks form, then gently fold it into the cream cheese mixture to create a light, fluffy topping.
- Serve: Remove the molten cakes from the oven and let them cool slightly for a minute. Serve warm with a generous dollop of the creamy topping spooned on top for a perfect contrast of flavors and textures.
Notes
- Be careful not to overbake to maintain the molten center.
- Use good quality semisweet chocolate for best flavor.
- Food coloring amount can be adjusted based on the desired intensity of red.
- Ramekins should be well buttered and dusted with cocoa powder to prevent sticking.
- Serve immediately for the best molten experience.
