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I know it is Tuesday and all, but let’s just pretend it is Friday.
Here is the deal, I went to Target last Friday in the middle of a snow storm. And I did not drive, I walked. In the cold snow, which I know some of you may think is crazy, but I do this all the time. I am just used to it and walking was easier than shoveling off the three feet of snow my car was buried under, not to mention the driveway situation. Although, I ended up having to do that on Saturday and geez, it took me a good thirty minutes.
The car is BIG and I am well… not. So yeah, it took a while.
But anyway, I went to Target and the store was jam packed with Valentine’s Day stuff. Pink, red and hearts everywhere. Valentines Day is not a special holiday for me, but I do love cute things and, just like any other holiday, I love holiday themed stuff.
I somehow managed to come home with two containers of pink sprinkles, one chocolate container of sprinkles, red food coloring and some of the cutest straws, which I have been using non-stop since Friday. They are also sitting in a jar on my desk like flowers. What? My flowers died and I needed some color.
Oh and FYI, I do not even like the color pink, yet somehow I thought it was great idea to buy fun little pink Valentines Day sprinkles. I actually have ZERO plans for these said sprinkles, other than showing them to Asher and watching her face light up with joy. She’s a pinkoholic and has been pumped for Valentine’s Day since New Years.
Obviously, I am taking requests for recipes calling for sprinkles.
Back to the point though, I came home very cold, but with a renewed zest towards Valentines Day and very much in the mood for some baking.
Well actually, the real story is that the house was just freezing. And since the thermostat has a mind of its own (really it does) I used the oven to heat myself up.
Hey, it works.
And even though I was tired and not really wanting to cook a thing, I got a pretty good end result. And it totally warmed me up.
Pathetically, this post contains not one of the pretty things I bought?
I tried, really I did. I wanted to use those sprinkles, but nothing good was coming into my head and once I got these lava cakes in my head there was no going back. I mean, they ooze chocolate ganache. Ahhh! Yes, these were the right decision.
Oh wait, I did use that red food coloring. I guess that’s something!
I was going to wait till Friday to share these, but then I just threw in towel on that idea. It would be too cruel to wait that long to share.
These are a quick fix, super easy dessert that honestly could not get better. Unlike normal lava cakes these get stuffed with chocolate ganache (yup I am so serious) and can I just say that it makes them about a trillion times better? Because it totally does.
Did I mention that you eat these hot? I am so into hot desserts right now. All I want are things that ooze with warm goodness. I sort of feel like no one will argue with that right now since I hear a lot of you guys are also freezing your butts off. Welp, I am happy to say these will totally help take the chill off.
Last thing, I have to say a big sorry to my mom who is out of town with my brother. I am so sorry to torture you with these. I know you are reading this right now and just about hating me that I made these without you around. I promise to make them again for you.
Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center.
Servings: 6 Cakes
Calories Per Serving: 567 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Lava Cakes
- 4 ounces bittersweet chocolate chopped
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons red food coloring I really like the gel colors
- coconut whipped cream whipped cream or ice cream, for serving (optional)
Ganache
- 4 1/2 ounces semi-sweet chocolate chips about 3/4 cup
- 1/2 cup canned coconut milk or heavy cream
- 1/2 tablespoon vanilla extract
Instructions
- First make the ganache. In a microwave safe bowl add the chocolate and coconut milk (or heavy cream). Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the vanilla extract. Cover and place in the fridge.
- Grease 6 (4 ounce) ramekins or 4 (6 ounce ramekins) and place on a baking sheet.
- Heat the chocolate and butter together on low in a small saucepan, stirring until just melted. Watch it closely to make sure it does not burn. Remove from the heat and stir in the flour and salt until smooth.
- Add the eggs to a large mixing bowl. Using an electric mixer beat the eggs and slowly add the sugar until the eggs are pale in color, about four minutes. Add the vanilla extract and food coloring, mix until combined. Pour in the melted chocolate mixture and use a rubber spatula or wooden spoon to fold the chocolate into the eggs until just combined. Divide the mixture among the prepared ramekins.
- Now grab your ganache from the fridge and spoon about 1-2 heaping teaspoons of ganache (you will not use it all) right into the center of the ramekins. Use a spoon to scoop the red velvet mixture over the ganache. Cover the ramekins and place in the fridge for 15 minutes.
- Meanwhile preheat the oven to 350 degrees F. After 15 minutes remove from the fridge and place in the oven. Bake for 10-20 minutes (10 minutes for 4 ounce ramekins and 18 minutes for 6 ounce ramekins). Loosen the edges of the cakes with a butter knife and turn out onto plates. Serve immediately with whipped cream or vanilla ice cream. I also added some toasted coconut, shaved chocolate and pomegranate arils.
And this is how you do Tuesday right!
hi . could u tell me what is all-purpose flour?i am iranian and i did not notice!!!please answer me.
It was very easy to make. My family enjoyed it. Thank you for sharing this 🙂
So happy you loved these! THANKS!
Hello – once you’ve added the ganache to the cake mixture, if I leave in the fridge for a few hours, then how long should I leave them out before I bake them? Thanks!
Thanks and I did try it. Didn’t work out very well but tasted amazing so making again tonight but in 4 oz ramekins.
Hey, at least they still tasted delicious! But really you just can’t go wrong with warm chocolate!
Hoping the 4oz worked better for you!
a friend of mine wants this but done in a whole cake. Do you think it would work in a bundt pan?
hey Janice, I do not think this would be very good in a bundt pan. There is no room for the center and I am not sure how it would bake as one. You can give it a try, but I am just not positive it would work out great.
Thanks!
Sorry for the unclear description:/
The frozen chocolate is tempered chocolate melt with double boiler then freeze. But it sank into bottom in my first attempt. In the second attempt. I only got tempered green tea chocolate so I used in the cake batter. But the cake comes out soggy and wet with the crust formed on top. I dunno why….:(
Hey, that’s so weird. They should not be soggy on the edges, but in the middle they should be soft and gooey. Are you sure you cooked them long enough?
I can just see the top became brown and the cake rose….:((
Sorry for so many questions… but my friend’s birthday is on Tue…I wanna ask if the cake can stand for about 15-20mins after coming out from the oven cuz I need to travel from one place to another?
Yup, it should be good!! If they get a little cold I would pop them in the microwave for a little!
ENJOY!
Can I chill the batter the night before and bake it the next day??? also,is it okay to substitute the filling with frozen chocolate?? I am substituting chocolate in the recipe with Green Tea for my friend…. REALLY NEED HELP:( THANKS A LOT!!:’)
Hey Kevina!
You can chill the dough overnight, that will work great. I am not sure what you mean by frozen chocolate though?
Since you can’t test the middle of these….and relying on site….how can you tell if these are done or not?! I did make them last night (we celebrated a night early) and I think they may have been undercooked a bit, but they SURE were NUMMY!!!!
Hey Amy!!
They are done when the edges are set and the middle looks a little caved in, but not completely set like the edges. I say underdone is better then overdone. Happy you enjoyed these!! 🙂
Happy Valentines Day!
We have had just a bit of snow this winter in Oklahoma, I am not missing the Wyoming snow at all. Love this cake, it is the ultimate Valentine’s dessert!
Oh man, I wish I was there. We have TOO MUSG SNOW!! Haha!
Thanks Miss!
So, – I want to make sure that there is not sugar added to the cake? And do you think these could be made in a cupcake/muffin pan? They sure look yummy!
Hey Connie,
There is sugar in these cakes and yes, I do think you could make them into cupcakes. Just make sure to reduce the cooking time and the amount of ganache you add to the cent of each cake.
Let me know if you have anymore questions and I hope you love these!
You don’t know how bad I want to reach into my computer screen and grab one of these! Love lava cakes. Nothing beats ooey gooey chocolate!
Nothing beat ooey gooey chocolate for sure! Thanks!
Oh, hi, you little lava pots of awesomeness. I want to eat you right up!
Haha! 🙂
Mmmm…I can only imagine how much we’d love these! Perfect for Valentine’s Day!
Thank you, Brenda!
Yum! The ganache center look lucious! I’m looking forward to some pink and sprinkled Valentine’s Day treats 🙂
Baking just to heat up the house is a totally acceptable food blogging practice! I do it daily.
And if I don’t have one of these cakes on V-Day I shall be quite sad.
Haha!! Thanks Joanne! Hope someone makes these for you!!