Red Velvet Lava Cake by @samsweetandspicetreats

35 min
Medium

4 servings

🥚

100 g

Eggs

🍬

4 tbsp

Sugar

🍫

120 g

White Chocolate

🧈

110 g

Butter

🌾

5 tbsp

Flour

🍫

10 g

Unsweetened Cocoa Powder

🧂

0.3 g

Salt

🔴

15 ml

Red Food Coloring

Preparation Steps

  1. Step 1/14

    Preheat the oven to 200°C (400°F).

  2. Step 2/14

    Brush 4 ramekins with 5 g butter for greasing.

    butter for greasing
    🥣ramekin
    🖌️pastry brush

  3. Step 3/14

    Dust the greased ramekins with 8 g all-purpose flour for dusting; tap out any excess.

    all-purpose flour for dusting
    🥣ramekin

  4. Step 4/14

    Melt 120 g white chocolate with 113 g butter in the double boiler until smooth.

    white chocolate
    butter
    ♨️double boiler
    🥄rubber spatula

  5. Step 5/14

    Beat 2 eggs, 50 g granulated sugar, and 0.3 g salt until thick and pale yellow.

    eggs
    granulated sugar
    salt
    🥣mixing bowl

  6. Step 6/14

    Add the melted white chocolate and butter mixture to the egg mixture. Mix until fully combined.

    white chocolate
    butter
    eggs
    granulated sugar
    salt
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/14

    Add 15 ml red food coloring to the batter. Mix until the color is uniform.

    red food coloring
    🥣mixing bowl

  8. Step 8/14

    Combine 38 g all-purpose flour, 10 g unsweetened cocoa powder, and a small pinch of salt in a bowl.

    all-purpose flour
    unsweetened cocoa powder
    salt
    🥣mixing bowl
    🥄whisk

  9. Step 9/14

    Gradually fold the flour mixture into the red chocolate batter. Stop mixing once no dry streaks remain.

    all-purpose flour
    unsweetened cocoa powder
    salt
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/14

    Divide the batter evenly among the 4 prepared ramekins.

    🥣ramekin
    🥄rubber spatula

  11. Step 11/14

    Bake the cakes for 14 to 16 minutes until the edges are firm and the centers remain soft.

    🥣ramekin

  12. Step 12/14

    Cool the lava cakes in their ramekins for 3 to 4 minutes.

    🥣ramekin

  13. Step 13/14

    Run a sharp knife around the inside edge of each ramekin. Invert each cake onto a serving plate.

    🔪sharp knife
    🥣ramekin
    🍽️serving plate

  14. Step 14/14

    Dust with 15 g powdered sugar or top with 60 g fresh raspberries. Serve immediately while the center is molten.

    powdered sugar
    fresh raspberries
    🍽️serving plate
    🫗sieve

Composition

Ingredients

Types

Eggs, Chocolate, Dairy, Seasonings, Food Coloring

Ingredients

Eggs, Sugar, White chocolate, Butter, Flour, Unsweetened cocoa powder, Salt, Red food coloring

Allergens

Eggs, Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

454 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 39g, Total fat: 31g, Saturated fat: 19g, Fiber: 2g, Sugars: 30g

Nutritional Information

Minerals

Calcium: 92mg, Iron: 1.8mg, Potassium: 169mg, Sodium: 96mg

Vitamins

Vitamin A: 573IU, Vitamin D: 0.6mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

ramekin, mixing bowl, double boiler, whisk, rubber spatula, sieve, pastry brush, sharp knife, serving plate

Appliances

oven, electric mixer

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Valentine's Day, Date Night, Celebration, Dinner Party, Weekend Treat

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

American, Contemporary

Geographic

to inform

Various

Aspect

Texture

Soft, Gooey, Molten, Tender, Moist

Flavors

Sweet, Chocolatey, Buttery, Cocoa, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Serve warm for the best molten center,Do not leave out longer than 2 hours because the cakes contain eggs and dairy), fridge : 2 days (Store in an airtight container,Reheat gently before serving,The center may no longer be molten after storage), freezer : 1 month (Wrap each cooled cake tightly,Place in a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)