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From Southern Living
Sharing dessert is overrated. A single-serving molten red velvet cake is a sweet way to end a Valentine's Day dinner at home. Best part? The chocolate mixture and frosting can be made one day in advance, and the cakes take less than 20 minutes to bake.
Active Time: 20 mins
Total Time: 2 hrs 35 mins
Yield: Serves 4 (serving size: 1 cake, 1/3 cup whipped cream)
Ingredients
Cakes
- 2 ounces semisweet chocolate baking bar, finely chopped
- 1/4 cup heavy cream
- 1 cup cake flour
- 1 1/2 teaspoons unsweetened cocoa, plus more for ramekins
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup salted butter, melted, plus more for ramekins
- 1/2 cup granulated sugar
- 6 tablespoons buttermilk
- 1 1/2 teaspoon red liquid food coloring
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1 large egg yolk
- 2 ounces cream cheese, softened
- Cream Cheese Whipped Cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup heavy cream
Additional Ingredients
- 1 tablespoon powdered sugar
More Recipe: Vanilla Heart Cakes with Rosewater Icing Recipe
Directions
Step 1
Prepare the Cakes: Combine chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high 30 seconds. Let stand 1 minute; whisk until melted and smooth. Place plastic wrap directly on chocolate mixture (to prevent a skin from forming); chill until firm, about 2 hours. Chocolate mixture can be prepared 1 day in advance; store, covered, in the refrigerator.
Step 2
Preheat oven to 400°F. Grease 4 (8-ounce) ramekins with butter; dust with unsweetened cocoa, and tap out excess. Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Whisk together melted butter, granulated sugar, buttermilk, food coloring, vanilla, vinegar, and egg yolk in a separate bowl. Add butter mixture to flour mixture, and whisk just until blended. Divide batter evenly among prepared ramekins.
Step 3
Using a small (1 1/4- or 1 1/2-inch) cookie scoop, portion chilled chocolate mixture into 4 balls. Place 1 chocolate ball in center of batter in each ramekin, pressing lightly. (Chocolate will sink into batter as it bakes.) Place ramekins on a baking sheet. Bake in preheated oven until center springs back when lightly pressed, about 18 minutes.
Step 4
Meanwhile, prepare the Cream Cheese Whipped Cream: Stir together cream cheese, powdered sugar, and vanilla in a medium bowl until smooth. Add heavy cream; beat with an electric mixer on medium-high speed until soft peaks form, 30 seconds to 1 minute, scraping down sides of bowl as needed.
Step 5
Remove cakes from oven. Immediately run an offset spatula or thin knife around outer edge of cakes to loosen; invert each red velvet cake onto a serving plate. Dust cakes evenly with powdered sugar. Top cakes with Cream Cheese Whipped Cream, and serve immediately.
More Recipe: 10 Valentine's Day Cake Recipe
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