Mini Red Velvet Lava Cakes
- 2 ounces bittersweet chocolate, chopped
- 1/4 cup heavy cream
- Red Velvet Cakes
- 1 & 1/4 cup unbleached, all-purpose flour*, plus more for dusting baking dishes
- 1 1/2 tablespoons natural cocoa (not Dutch-process), plus more for dusting baking dishes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon red gel paste food coloring
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- For dusting Imperial Sugar Confectioners Powdered Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Make the centers: Set a glass bowl over, but not touching, a pan of simmering water. Melt chopped chocolate, stirring frequently. Add cream and stir, still in the bowl over simmering water, until smooth and combined.
- Place in the refrigerator for 1-2 hours, or until firm enough to scoop.
- Scoop into 2-teaspoon sized balls and place on waxed paper. (You may have 6 or 7, but you’ll only need 5. Roll the remaining dough in cocoa powder or chopped nuts and serve as truffles.) Freeze for at least 30 minutes.
- Preheat oven to 350°F. Butter five 6-ounce heart or round ramekins. Line the bottoms with parchment. Butter the parchment. To dust the baking dishes, combine equal parts flour and cocoa. Dust the buttered ramekins with the flour/cocoa mixture. Set on a baking sheet.
- Whisk flour, cocoa, salt, and baking soda together.
- With an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, then vanilla and food coloring. Scrape down bottom and sides of bowl.
- Add flour mixture in 3 additions, alternating with buttermilk. With the second addition of buttermilk, add vinegar. Beat just until combined.
- Fill prepared ramekins about 2/3rds full of batter. Place ramekins on the baking sheet in the oven and bake for 9 minutes. Remove from oven and add frozen truffles. Lightly press each one into the batter, but don’t worry if it’s not covered all the way. The cake will bake around it.
- Continue to bake for about 12 minutes more, until batter is baked and bounces back in the center when lightly pressed. Remove to a wire rack for 5 minutes. After 5 minutes, run a thin knife around the edge of the ramekins. Place a plate face-down over each ramekin and invert. Cakes should easily pop out. Remove parchment.
- Dust with powdered sugar and serve immediately.
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.