Red Velvet Lava Cakes with Mexican Chocolate Ganache #Food
Today we have a scrumptious Recipe for yummy molten lava cake along with a book to read while you eat it.
For the cake:
4 ounces semi-sweet baking chocolate
½ cup salted butter
1 cup powdered sugar
3 whole eggs
6 Tablespoons flour
2 teaspoons red gel food coloring
For the ganache:
8 ounces semi-sweet baking chocolate
½ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 pinch of cayenne pepper
Make the ganache first:
Chop the chocolate into pieces.
Heat the heavy cream in a saucepan over medium-low heat until it starts bubbling. Remove from heat and add chocolate pieces to the cream. Stir until the chocolate is completely melted and incorporated.
Add the vanilla, cinnamon, and cayenne pepper into the chocolate mixture and stir to combine.
Place chocolate ganache into the fridge to cool for about 2 hours.
After the ganache cools, heat oven to 425°F.
While the oven heats, prepare the cake batter:
Heat chocolate and butter in a saucepan on low until chocolate is melted.
Remove from heat and mix in the sugar.
Add the eggs and mix.
Add flour and mix until completely combined.
Add the red gel food coloring and mix until the mixture is a deep red color.
Butter 4 (6-ounce) ramekins.
Spoon a thin layer of the cake batter into the ramekins, about ¼ full.
Remove ganache from fridge.
Scoop 2 heaping teaspoons of ganache and place on top of cake batter inside the ramekins. You will have extra ganache.
Cover the ganache in the ramekins with the remaining cake batter until each ramekin is ¾ of the way full.
Place in heated oven for about 12-15 minutes until the edges of the cakes are firm, and the ganache center is hot.
Remove from oven. Loosen the cakes with a butter knife. Place small plate on top of each ramekin and flip cake onto the plate.
Serve immediately with either whipped cream or vanilla ice cream, powdered sugar, and shaved chocolate.