Please welcome again Rachael from Eazy Peazy Meals as she shares another delightful recipe! Be sure to give her blog some love for me.
I love dessert. My guilty pleasure are these S’mores Brownies. But I never say no to a good Lemon Blueberry Acai Shortbread Tart. But one of my absolute favorites is a good molten cake. With Valentine’s right around the corner I thought a red velvet molten was a must. I had no idea how easy it was to make a molten, and I am so glad I discovered the simplicity because it is a MUST make dessert.
Nothing says love to me like oozing chocolate, and a delicious almost brownie like cake housing it all! Top it with fresh strawberries and you have my heart!
To get the necessary Red Velvet color and flavoring I used a bakery emulsion. Don’t let it intimidate you, you can pick it up at Walmart, and it is only a few dollars. It adds flavor and color. And I added a bit more red food coloring to get a darker red.
After mixing up my batter, I baked it all up, and then topped it, and then the moment of truth…will there be oozing chocolate? Or won’t there be? Success!
When it comes to a molten, the trick is cooking it for the right amount of time, and then eating it right away, as the heat will make the inside continue to cook, and it won’t be as oozing and as delicious. It will still taste good, but you won’t get the “lava” part, which frankly is the part we all want, am I right?
The first attempt I tried basically failed. I got all the molten goodness, as you can see, but the cake part not so much, it was a matter of getting the timing right. Cook it too little and you get what is pictured above. Cook it too long and it becomes just a brownie. Still good, but no lava! So you may have to play with it a little since every oven is a little different. My suggestion, make 8, if you need 4, and test at different times to determine the required time for your oven. (Recipe is for 8, cut in half if you need less)
Get it right, and you get this!!! You are welcome!
- 4 ounces bittersweet chocolate
- 1 1/4 cup unsalted butter
- 2 cups white sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons Red Velvet Bakery Emulsion
- 1 teaspoon red food coloring
- 1 1/2 teaspoons baking powder
- a pinch of salt
- *Non-stick cooking spray
Preheat oven to 425 degrees
Spray 8 small custard cups with non-stick spray
Add butter and chocolate to a large microwave-safe bowl and microwave for 1 minute.
Stir butter and chocolate together, and microwave in 30 second intervals until chocolate is melted.
Stir in sugar until smooth.
Add eggs, beat them in.
Add flour, and Red Velvet Bakery Emulsion and red food coloring then stir until just combined.
Spoon batter into prepared cups.
Bake for 13-15 minutes, or until the sides are firm but the centers are still soft, but not jiggly.
Let cool for 2 minutes, then gently loosen cakes from custard cups by sliding a knife around the edges of each cake. Turn cakes over onto serving plates, and garnish as desired (Powdered sugar and strawberries are always great)
Serve right away.