Molten Red Velvet Cakes Recipe
Submitted by Southern Living on Mar 03, 2017

Sharing dessert is overrated. These single-serving molten cakes are 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.

Servings:
4

Complexity:   
Medium

Total Time:
ACTIVE 20 Minutes TOTAL 2 Hours, 35 Minutes

Ingredients:
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

Directions:
How to Make
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.

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.
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.
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.
Remove cakes from oven. Immediately run an offset spatula or thin knife around outer edge of cakes to loosen; invert each cake onto a serving plate. Dust cakes evenly with powdered sugar. Top cakes with Cream Cheese Whipped Cream, and serve immediately.

Cook's Notes:
YIELD Serves 4 (serving size: 1 cake, 1/3 cup whipped