Ooey-gooey delicious red velvet and chocolate lava cakes! These easy recipes are delicious and quick- for when your sweet tooth just can't wait!
Lava Cakes 2 Ways: Red Velvet & Chocolate
Red Velvet Lava Cakes with Cream Cheese Icing
Instructions:
Preheat oven to 400°F. Grease 3- 8oz ramekins with butter. Sprinkle 1 tablespoon sugar into each ramekin. Coat entire inside of ramekin with sugar, by rotating back and forth and tapping excess sugar out. Repeat with all ramekins.
In a microwave, melt white chocolate and butter on increments of 20 seconds each time. Whisking in between heating, do not be concern if not totally smooth.
In another bowl, whisk together the eggs, yolk, and sugar until frothy and thick. Slowly add the melted chocolate while whisking, careful not to cook the eggs. Add red food coloring and stir until completely mixed. Add flour, cocoa powder, salt and stir just until combined. Scoop batter into ramekins. Bake for 10 to 12 minutes until edges are firm and center slightly jiggles.
Cream cheese icing:
In a medium bowl, whisk cream cheese until smooth. Add sugar until fully combined. Whisk milk, 1 tablespoon at a time, until all combined and icing is pourable.
Remove from the oven and let cool for a few minutes. Run a sharp knife around the edge of the ramekins and flip onto plates. Drizzle with icing. Serve.
Lava cakes can be made the day before and refrigerated. Bring to room temperature before cooking.
Salted Chocolate Lava Cakes with Whipped Cream
Instructions:
Preheat oven to 400°F. Grease 3- 8oz ramekins with butter. Sprinkle 1 tablespoon cocoa powder into each ramekin. Coat entire inside of ramekin with cocoa powder, by rotating back and forth and tapping excess powder out. Repeat with all ramekins.
In a microwave, melt chocolate and butter on increments of 20 seconds each time. Whisking in between heating until smooth.
In another bowl, whisk together the eggs, yolk, and sugar until frothy and thick. Slowly add the melted chocolate while whisking, careful not to cook the eggs. Add flour, cocoa powder, and salt, stir just until combined. Scoop batter into ramekins. Bake for 10 to 12 minutes until edges are firm and center slightly jiggles.
Remove from the oven and let cool for a few minutes. Run a sharp knife around the edge of the ramekins and flip onto plates. Dollop with whip cream and serve with fresh berries. Serve.
Lava cakes can be made the day before and refrigerated. Bring to room temperature before cooking.
