- Red Velvet Molten Chocolate for Valentine
Looking to bake something for your sweetheart on Valentine's Day, but at a loss for ideas? We get it; just giving chocolate seems so CLICHED while making cupcakes or chocolate cakes doesn't seem fancy enough given the occasion.
This February, the new IN dessert is - wait for it - Red Velvet Molten Chocolate Lava Cake. SONIC, America's Drive-In, that is the nation's largest chain of drive-in restaurants, has already hopped on board this dessert trend by launching their Red Velvet Molten Cake Sundae. The dessert is made with moist red velvet molten cake on a bed of rich cheesecake and crowned with a swirl of SONIC's Real Ice Cream.
SONIC's Red Velvet Molten Cake Sundae is not available outside of America, but don't worry, we've got the perfect recipe for you, thanks to Half Baked Harvest, to make your own Red Velvet Molten Chocolate Lava Cake!
This February, the new IN dessert is - wait for it - Red Velvet Molten Chocolate Lava Cake. SONIC, America's Drive-In, that is the nation's largest chain of drive-in restaurants, has already hopped on board this dessert trend by launching their Red Velvet Molten Cake Sundae. The dessert is made with moist red velvet molten cake on a bed of rich cheesecake and crowned with a swirl of SONIC's Real Ice Cream.
SONIC's Red Velvet Molten Cake Sundae is not available outside of America, but don't worry, we've got the perfect recipe for you, thanks to Half Baked Harvest, to make your own Red Velvet Molten Chocolate Lava Cake!
SONIC's Red Velvet Molten Cake Sundae, which is said to make red roses seem overrated.
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 colouring
Coconut whipped cream, whipped cream or ice cream, for serving (optional)
Ganache
4 1/2 ounces (about 3/4 cup) semi-sweet chocolate chips
1/2 cup canned coconut milk or heavy cream
1/2 tablespoon vanilla extract
DIRECTIONS
1. 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.
2. Grease 6 (4 ounce) ramekins or 4 (6 ounce ramekins) and place on a baking sheet.
3. 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.
4. 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 colour, about four minutes. Add the vanilla extract and food colouring, 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.
5. 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 centre 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.
6. 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.
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 colouring
Coconut whipped cream, whipped cream or ice cream, for serving (optional)
Ganache
4 1/2 ounces (about 3/4 cup) semi-sweet chocolate chips
1/2 cup canned coconut milk or heavy cream
1/2 tablespoon vanilla extract
DIRECTIONS
1. 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.
2. Grease 6 (4 ounce) ramekins or 4 (6 ounce ramekins) and place on a baking sheet.
3. 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.
4. 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 colour, about four minutes. Add the vanilla extract and food colouring, 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.
5. 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 centre 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.
6. 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.
Red Velvet Molten Chocolate Lava Cupcakes.
You can also modify the recipe to make cupcakes instead of cakes, if you so prefer. This is how you do Valentine's Day right!
.jpg)
