Description
Decadent and irresistibly rich molten red velvet cakes topped with a creamy, whipped cream cheese topping. These individual-sized cakes feature a luscious molten center and a tender crumb, perfect for a special dessert treat that blends classic red velvet flavors with molten chocolate indulgence.
Ingredients
Scale
Molten Cake
- 4 oz Semisweet chocolate baking bar (finely chopped)
- 1/2 cup Heavy cream
- 1/2 cup Cake flour
- 2 tbsp Unsweetened cocoa (plus extra for dusting)
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup Salted butter (melted)
- 1/2 cup Granulated sugar
- 1/4 cup Buttermilk
- 1 tbsp Red liquid food coloring
- 1 tsp Vanilla extract
- 1 tsp Apple cider vinegar
- 1 large Egg yolk
Creamy Topping
- 4 oz Cream cheese (softened)
- 1/4 cup Powdered sugar
- 1 tsp Vanilla extract
- 1/2 cup Heavy cream (whipped)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Butter your ramekins thoroughly and dust them lightly with unsweetened cocoa powder to prevent sticking and add flavor.
- Melt Chocolate Mixture: Combine the finely chopped semisweet chocolate and 1/2 cup heavy cream in a microwave-safe bowl or over a double boiler. Heat gently until smooth and completely melted.
- Mix Dry Ingredients: In a separate bowl, sift together cake flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution and a smooth batter.
- Mix Wet Ingredients: In another bowl, whisk together the melted salted butter, granulated sugar, buttermilk, red liquid food coloring, vanilla extract, apple cider vinegar, and egg yolk until fully combined and smooth.
- Combine Wet and Dry: Slowly add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain lightness in the batter.
- Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling each about three-quarters full to allow room for rising.
- Bake: Place the ramekins in the preheated oven and bake for 10 to 12 minutes. The edges should be set while the center remains soft and molten.
- Prepare Creamy Topping: While the cakes bake, blend the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
- Whip Cream: In a separate clean bowl, whip the 1/2 cup heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy topping.
- Serve: Remove the molten cakes from the oven and allow them to cool slightly. Serve warm topped generously with the prepared cream cheese whipped cream for an indulgent dessert experience.
Notes
- Use room temperature ingredients to ensure smooth batter and topping.
- Do not overbake the cakes; they should have a molten center.
- For a more intense red color, use concentrated red food coloring.
- Substitute buttermilk with yogurt mixed with a teaspoon of lemon juice if buttermilk is unavailable.
- Serve immediately after baking for best molten effect.
