EPTThis recipe kind of went out of my realm of savory... I've created something sweet and buttery: red velvet lava cakes.
A few people have pointed out to me that my recipe isn't truly a red velvet cake, and it's not, actually. It's more of a red-colored cake. But whatever, I'll roll with it.
INGREDIENTS
- 1/2 tablespoon of vanilla
- 2 tablespoons of red food dye (add more if you'd like a more vibrant red)
- 4 tablespoons of unsalted butter (reserve about 1/2 of a tablespoon to grease the ramekins)
- 4 tablespoons (about 1 shot and a half) of coffee liqueur
- 1/2 oz of dark baking chocolate (if the chocolate you're using comes in a bar, this is roughly about 6 squares)
- 1/2 cup of sugar
- 1/2 cup of flour
- 4 eggs
- raspberries
- (optional): powdered sugar
TOOLS
4 ramekins
PROCEDURE
Total prep time is about 30 minutes. Actual cook time is roughly 10 minutes. This makes 4 servings.
Calories per serving: ~480 calories
Note: cooking times may vary depending on the strength of your oven and your elevation. You may want to try placing 1 lava cake in oven to try out different testing the times.
- Preheat your oven to 400° F (~204° C)
- Place a bowl over a pot of bowling water to create a double boiler (also called a bain-marie).
- Make sure the water does not touch the bowl.
Place 3 and 1/2 tablespoons of butter into the bowl. Let the butter melt. Once the butter has melted, add in your chocolate (broken into pieces) to the bowl. Stir the chocolate while it melts. - Remove from heat.
- In another bowl, combine eggs, vanilla, sugar, and coffee liqueur. Whisk until thoroughly combined.
- Slowly add in one scoop of melted chocolate into the egg mixture. Stir the chocolate and egg mixture. Repeat until all of the chocolate has been added to the egg mixture.
- Add in red food coloring and stir. To get a brighter red, add in more food coloring.
- Grease your ramekins with butter. Ladle the chocolate batter into each ramekin.
- Bake for about 10 minutes.
- Remove from oven and let cool for about 5 - 10 minutes.
- Use a knife to gently trace around the edges of the cake. This will allow the cake to easily slide out of the ramekin.
- Place a plate on top of the ramekin. Firmly hold the ramekin against the plate and flip the entire thing over so that the ramekin is face down on the plate. Gently shake the ramekin until the cake slides out.
- (optional) Dust with powdered sugar.
- Add raspberries for tartness.
- Eat!
![[image loading]](http://kierpanda.files.wordpress.com/2013/05/blog_heartofsincakes_done.jpg)
om nom nom nom!
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Thanks for reading, TL!
![[image loading]](http://i.imgur.com/Ts8BKh3.jpg)
