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Decadent Red Velvet Chocolate Lava Cakes Recipe with Cream Cheese Center Easy and Perfect

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These decadent red velvet chocolate lava cakes feature a rich cocoa flavor with a tangy cream cheese center, perfect for any occasion and easy to make in under 30 minutes.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (65g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon red food coloring (liquid or gel)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Butter or non-stick spray for greasing ramekins
  • Optional: powdered sugar for dusting after baking

Instructions

  1. Preheat your oven to 425°F (220°C). Generously butter or spray the ramekins and place them on a baking sheet.
  2. In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
  3. In a large bowl, whisk melted butter and granulated sugar until combined. Add eggs one at a time, beating well after each addition. Stir in red food coloring and vanilla extract.
  4. Sift together flour, cocoa powder, and salt. Gradually fold dry ingredients into wet batter using a spatula, being careful not to overmix.
  5. Spoon about 1 tablespoon of batter into the bottom of each ramekin. Add a heaping teaspoon of cream cheese filling in the center, then cover with more batter until ramekin is about 3/4 full. Smooth tops gently.
  6. Bake for 12-14 minutes until edges are set but center is still soft and slightly jiggly. A toothpick near the edge should come out clean.
  7. Let cakes cool in ramekins for 5 minutes. Run a knife around edges to loosen, then invert onto plates. Dust with powdered sugar if desired and serve warm.

Notes

Do not overmix the batter to keep cakes tender. Use softened cream cheese for smooth filling. Grease ramekins well to prevent sticking. Use an oven thermometer for accurate temperature. Start checking cakes at 11 minutes to catch molten center. Cakes can be assembled ahead and refrigerated up to 24 hours before baking; add extra baking time then. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use vegan butter and dairy-free cream cheese.

Nutrition

Keywords: red velvet lava cake, chocolate lava cake, cream cheese lava cake, easy dessert, molten chocolate cake, red velvet dessert

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