Red Velvet Molten Lava Cakes with Raspberry Blood Sauce

How to Make Red Velvet Molten Lava Cakes with Raspberry Blood Sauce

1. 1

   Step 1: Preheat and prepare ramekins

   Preheat the oven to 425°F (220°C). Generously butter six 6-oz ramekins and dust the insides with unsweetened cocoa powder, tapping out any excess; this both flavors and helps release the cakes after baking.

   For this step

   • 3 tbspUnsweetened cocoa powder (for batter + dusting)
2. 2

   Step 2: Make the red velvet batter

   Melt the chopped bittersweet chocolate with 4 tablespoons of the butter in a double boiler or microwave in 20-second bursts, stirring until smooth; set aside to cool slightly. In a large bowl, whisk the eggs with the granulated sugar until pale and slightly thickened, then whisk in the remaining 2 tablespoons butter, vanilla, and red gel food coloring until evenly colored. Fold the cooled chocolate into the egg mixture, then gently fold in the flour and 1 tablespoon of cocoa powder until just combined — avoid overmixing to keep the center molten.

   For this step

   • 6 ozBittersweet chocolate, finely chopped (60–70% cacao)
   • 6 countLarge eggs
   • 3/4 cupGranulated sugar (reserve 3 tbsp for sauce)
   • 1 tspVanilla extract
   • 1 tspRed gel food coloring
   • 3/4 cupAll-purpose flour
   
3. 3

   Step 3: Portion and bake

   Divide the batter evenly among the prepared ramekins (they should be about 3/4 full). Place ramekins on a baking sheet and bake 10–12 minutes, until the edges are set and the centers still jiggle slightly when shaken — timing will vary by oven. Let rest 1–2 minutes after removing from oven to set the exterior.
   
4. 4

   Step 4: Make the raspberry 'blood' sauce

   While the cakes bake, combine the raspberries and the reserved 3 tablespoons of granulated sugar in a small saucepan over medium heat. Cook, stirring and mashing occasionally, until the berries break down and the mixture thickens (about 6–8 minutes); if you prefer a silky sauce, strain through a fine mesh sieve to remove seeds, then return to the pan to reduce briefly to a pourable but viscous consistency.

   For this step

   • 1 cupFresh or frozen raspberries
   
5. 5

   Step 5: Unmold and serve with sauce

   Run a small knife around the edge of each ramekin and invert each cake onto a plate; tap lightly if needed. Spoon the warm raspberry sauce around and over each cake for a dramatic blood-like effect, and garnish with a few whole raspberries or a light dusting of cocoa powder if desired. Serve immediately while centers are molten.
   

1. Preheat the oven to 425°F (220°C). Generously butter six 6-oz ramekins and dust the insides with unsweetened cocoa powder, tapping out any excess; this both flavors and helps release the cakes after baking.
2. Melt the chopped bittersweet chocolate with 4 tablespoons of the butter in a double boiler or microwave in 20-second bursts, stirring until smooth; set aside to cool slightly. In a large bowl, whisk the eggs with the granulated sugar until pale and slightly thickened, then whisk in the remaining 2 tablespoons butter, vanilla, and red gel food coloring until evenly colored. Fold the cooled chocolate into the egg mixture, then gently fold in the flour and 1 tablespoon of cocoa powder until just combined — avoid overmixing to keep the center molten.
3. Divide the batter evenly among the prepared ramekins (they should be about 3/4 full). Place ramekins on a baking sheet and bake 10–12 minutes, until the edges are set and the centers still jiggle slightly when shaken — timing will vary by oven. Let rest 1–2 minutes after removing from oven to set the exterior.
4. While the cakes bake, combine the raspberries and the reserved 3 tablespoons of granulated sugar in a small saucepan over medium heat. Cook, stirring and mashing occasionally, until the berries break down and the mixture thickens (about 6–8 minutes); if you prefer a silky sauce, strain through a fine mesh sieve to remove seeds, then return to the pan to reduce briefly to a pourable but viscous consistency.
5. Run a small knife around the edge of each ramekin and invert each cake onto a plate; tap lightly if needed. Spoon the warm raspberry sauce around and over each cake for a dramatic blood-like effect, and garnish with a few whole raspberries or a light dusting of cocoa powder if desired. Serve immediately while centers are molten.