The recipe for red lava cakes is the perfect idea to serve on Valentine’s Day or for an anniversary if you want to impress your loved ones.
An easy recipe where the only real care is to get the cooking time right .. a minute more or less and the surprise is gone! Let’s be clear; the desserts themselves are delicious and fragrant .. so worst-case scenario you’ll have made excellent and fluffy red cakes but with the wow effect, it’s a whole different story.
The main ingredient of the red lava cakes recipe is white chocolate, which is then colored with a pinch of red food coloring .. and since there is no baking powder, the recipe is also perfect for those intolerant to baking powder.
In short, red lava cakes are small desserts that everyone loves, and usually, you find the dark chocolate version online .. but to make your Valentine’s Day or anniversary special, the red touch makes them much more spectacular.
READ THE TIPS AND FAQs AT THE END OF THE RECIPE
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 8 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day
- Energy 388.95 (Kcal)
- Carbohydrates 38.94 (g) of which sugars 32.78 (g)
- Proteins 5.96 (g)
- Fat 24.24 (g) of which saturated 14.88 (g)of which unsaturated 8.67 (g)
- Fibers 0.36 (g)
- Sodium 61.91 (mg)
Indicative values for a portion of 93 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 3 Red Lava Cakes
- 2.8 oz eggs
- 3 tbsp butter
- 3.4 tbsp sugar
- 2.8 oz white chocolate
- 0.20 cup all-purpose flour
- 1 pinch red food coloring (tip of a teaspoon)
- 0.5 tbsp unsweetened cocoa powder
- vanilla (powder or extract)
- raspberries (to taste)
- powdered sugar (to taste)
- edible gold (to taste)
Tools
- Electric whisks
- Baking cups
Preliminary Steps for Red Lava Cakes:
– Use eggs at room temperature so they whip faster.
– Grease and flour the aluminum baking cups and preheat the oven to 375°F in either static or fan-assisted mode.
– Chop the white chocolate;
– Melt the chocolate in a double boiler with the butter, stirring; then turn off the heat as soon as everything is melted. (it’s recommended to keep the bowl on the turned-off double boiler so the chocolate doesn’t seize)
– In a bowl, pour the sugar, vanilla, and eggs, and mix with the electric whisks.
– Beat the mixture until it becomes pale, then add the melted white chocolate with butter and mix for a few seconds to blend the ingredients well.
– At this point, add the dry ingredients to the batter: sifted flour, red food coloring, and cocoa, which must be sifted to remove lumps. Mix well.
– Once you have a smooth, lump-free red batter, pour the mixture into disposable aluminum baking cups up to about a finger’s width from the top. Bake them on a tray for 11’/12′.
– As soon as they come out of the oven, wait a few minutes and then turn them out onto serving plates and decorate as desired. Serve immediately
Tips for Red Lava Cakes:
– You can prepare the baking cups days in advance and freeze them. When needed, put them in the oven without defrosting.
– If you need more servings, first calculate the quantities divided by 3 (the number indicated in the recipe); then multiply by the number you need. E.g.: (sugar weight) 48:3=16×4= 64
64 g is the sugar weight if you want to make 4 baking cups. ..and so on ..
FAQ (Questions and Answers)
– Where can I find red food coloring? Does it have to be powder?
– You can find the coloring in pastry shops, well-stocked supermarkets in the dessert section, or online. Powder coloring is easier to measure and I find it more convenient.
– How do I know if they are ready?
– Assuming that every oven is different and depending on the type of cooking (static or fan-assisted), a good rule is to check after the indicated minutes that by shaking the tray the cakes jiggle in the center. However, you need to do some testing.
