The Red Velvet version of the famous Lava Cake, is incredibly quick and easy to make and so impressive! Made with white chocolate and matched with Cream Cheese frosting, is perfect for any occasion, particularly for Valentine's Day.The original Molten Lava Cake is made with dark chocolate, but white chocolate is needful for this Red Velvet version to get the classic red color. It's also enriched with the classic Red Velvet flavors like cocoa, vanilla and cream cheese.To get the perfect gooey center you don't have to overbake the cakes so you have to be precise with baking time. Also consider that every oven is different, so your molten lava cakes may need 1 or 2 min more/less in the oven: bake one as a test and adjust the timing according to your oven. Don't use microwave for this recipe but traditional oven and remember to serve it immediately, right out from the oven to get the impressive lava effect!
125 ml(1/2 cup)whipping creamor heavy cream, chilled
30 g(1/4 cup)powdered sugar
1 tspvanilla pasteor vanilla extract
Cream Cheese Frosting
Mix cream cheese with vanilla and powdered sugar until creamy. Set aside.
Whip whipping cream until medium peaks formed.
Add whipped cream to cream cheese mix and mix until well combined. Don't overmix.
Well butter 4 aluminium muffins molds or ramekins. Make a double coat to well grease them.
Melt butter, white chocolate, sugar and a pinch of salt over a bain-marie until almost completely melt. You can also use microwave but be careful to not cook too much.
Remove from the bain-marie and mix until slightly cool down.
Add vanilla and the eggs one at a time to the melted chocolate mix: mix hard using a whisk until smooth and well combined.
Add sifted flour, cocoa powder and combine just until combined, don't overmix.
Incorporate the red food coloring.
Pour the batter into the prepared molds and fill them for about 2/3.
Bake in preheated oven at 200°C-400° F for exactly 9 1/2 minutes: be careful to not overbake or the center won’t be creamy! Every oven is different, so the baking time could vary according to your oven. If the center will turn out completely cooked, bake for some minutes less.
Remove from the oven and invert immediately the molds onto the serving plates (use a tong so you're not going to burn your fingers). You have to serve them immediately, don't wait or the center won't be runny. You can't store them in refrigerator and heat them in microwave to serve after.
Sprinkle powdered sugar on top and serve immediately with Cream Cheese Frosting.
You have to serve them immediately, righ out from the oven.If you want to prepare them in advence, you can freeze the filled molds up to a month. In this case, you have to bake the frozen dessert (not defrosted) in preheated oven at 200° C-400°F for more minutes, about 14 minutes and serve immediately.