With Valentine’s Day around the corner, I’ve been working on several treats to fit the theme of the day. You’ve already read about Spiced Chocolate Ice Cream and “Go Red” for Heart Health Snack Mix and there are more coming up this week. But this one here is the piece de resistance. Since I’m currently living south of the Mason-Dixon, what could be a more iconic red dessert than red velvet cake?
I’ve made red velvet before, with okay results. The color is usually gorgeous but sometimes it’s just too dry for my liking. Making a molten lava cake definitely bypasses that issue! The ooey gooey cake batter just flowed, once releasing the individual cakes from their ramekins.
For me, though, the frosting makes the cake, not just for red velvet cakes, but for all cakes. It’s not infrequent that I’ll lick the frosting off a cupcake, just to chuck the rest of cake because it’s too dry or bland. So I knew I had to highlight the classic cream cheese frosting flavors that red velvet is also known for. As you know, I love making my own ice cream and trying out new flavors. And the cool creamy consistency of ice cream is the perfect match for molten lava cake batter!
So here’s a recipe for rich amazingly delicious Red Velvet Molten Lava Cakes to be paired with Cream Cheese Ice Cream. Both are easy and not too time consuming to prepare, though I recommend making the ice cream in advance since it can be tough for ice cream freezers to work well in a warm kitchen, which might happen when heating up your oven to bake the cakes. If you make them concurrently, plan out your timing well, because you want to serve the cakes as soon as they’re ready and not be waiting around for ice cream to freeze while the molten lava solidifies!
This is a gorgeous treat to cap off your Valentine’s Day dinner. Enjoy!
Yield: 4 individual serving cakes and 1 quart ice cream
For the cakes:
6 ounces white baking chocolate
6 tablespoons unsalted butter, plus more for greasing the ramekins
1/4 cup cocoa powder
1/2 cup granulated sugar
2 large eggs
2 teaspoons red food coloring
1/2 cup all-purpose flour
pinch of salt
1. Preheat the oven to 400F. In a microwave safe bowl, melt the white chocolate and butter until smooth. This will take approximately 2 minutes; stop the microwave to stir every 20-30 seconds to avoid burning. While the chocolate and butter are melting, use the remaining butter to thoroughly grease the ramekins.
2. Add in the cocoa powder and sugar and stir until combined.
3. In a mixing bowl, beat the eggs. Add in a small amount of the chocolate mixture and stir together to allow the eggs to warm slowly (temper) to avoid scrambling. Repeat 2-3 more times then add in the remaining chocolate batter and stir until fully combined.
4. Stir in the red food coloring, flour, and pinch of salt. Divide the batter among 4 well greased 3/4-1 cup ramekins.
5. Bake for 15 minutes. Remove from the oven and run a knife around the edges right away. Invert each ramekin onto an individual serving plate and let sit for 2 minutes, then carefully lift up the ramekin. Top with cream cheese ice cream (or whipped cream) to serve.
For the ice cream:
Cream Cheese Ice Cream
Yield: 1 quart
8 ounces neufchatel cheese (lowfat cream cheese), softened
1 cup skim milk
1 tablespoon fresh lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
1. In the bowl of an electric mixture with the paddle attachment, beat the cream cheese, milk, lemon juice, sugar, and salt until smooth. Then pour in the heavy cream and beat on low speed until just combined. You can also do this step with a blender or food processor.
2. Pour the mixture into an ice cream maker and freezer according to manufacturer’s directions. Transfer to a freezer-safe container to store. Let come slightly to room temperature before topping the Red Velvet Molten Lava Cakes.