Another Sweet Dessert

Valentines Day brings out the chocolate and red velvet recipes. Here's a twist on one of my favorites that combines both of these flavors. (see Red Velvet Cinnamon Rolls post on Dec. 21, 2103 and Molten Chocolate Cake post on Feb. 15, 2012) I made this on Sunday for a couple of my special guys. Rancher and Son both thought it was very good. Didn't have ice cream, so it is topped with whipped topping.

Red Velvet Molten Lava Cakes                    

Ingredients:

8 tablespoons (1 stick) unsalted butter

4 ounces white chocolate

1 cup powdered sugar

2 large eggs

2 large egg yolks

1 tablespoon red liquid food coloring

2 tablespoons natural unsweetened cocoa powder

6 tablespoons all-purpose flour

powdered sugar for dusting

Directions:

Set a rack in the center position and preheat the oven to 450 degrees.

Spray 4 6-ounce ramekins with nonstick cooking spray.

Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. (or microwave checking every 15 seconds) When completely melted, stir in powdered sugar.

Lightly whisk eggs and egg yolks in a large bowl. Stir in red food coloring and melted chocolate mixture.

Whisk cocoa and flour in a small bowl to combine, Add to the batter and stir until just combined.

This batter fit into 5 ramekins 

Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until the sides of the cake are set but the centers are still soft, 14 – 15 minutes. Let the cakes rest for 2 minutes before serving.

The original directions instruct to invert the cakes onto dessert plates. I never have any luck with this – they don’t hold the shape, so I serve them in the ramekins set on a dessert plate.

 For serving, dust with powdered sugar, you may garnish with berries and drizzle with melted dark chocolate. Also would be good served with ice cream.