Red Velvet Chocolate Lava Cake

Red Velvet Chocolate Lava Cake

Hello Everyone! Back with another recipe for you! I know right? It’s a weekday and she’s actually uploading a post? If you read yesterday’s post, I mentioned that I had a baking session with my good friend/lover Jialing. What happened was that she was feeling bait down that she couldn’t do the internship that she really wanted due to requirement issues with our University – and so she contacted me and basically wanted to bake a chocolate lava cake to drown her sorrows in. So, we decided to do that! I suggested that we make a red velvet lava cake – drooled instantly as I made that suggestion. So Sunday we met up at the grocers and bought our ingredients for it. While shopping, Jialing decided that she wanted to make a dark chocolate lava cake, and bought ingredients for those too. Lava cake bake-off!

Red Velvet Chocolate Lava Cake

This was my first time trying out this recipe and I don’t particularly like making lava cakes because I always end under either undercooking it, or overcooking it until it’s rock solid and dry. Jialing’s dark chocolate lava cakes were slightly overdone and not very molten, while mine on the other hand were slightly undercooked – the sides were perfect, but the tops (as in when you invert them) weren’t cooked at all, even when they were in the oven for the maximum amount of time they should be in. Nonetheless taste and texture were spot on – and in my opinion made the presentation of the dish more dynamic! Please check out the original recipe on The Dinner Pages. I SO wanted to make the cream cheese ice cream, but I didn’t have an ice cream maker so I mean, store bought Cadbury vanilla ice cream did wonders as well anyway!

Red Velvet Chocolate Lava Cake Ingredients

PREP TIME 10 MINS | COOKING TIME 15-18 MINS | SERVES 4

INGREDIENTS

  • 1 cup white chocolate buttons
  • 85g unsalted butter, plus extra for greasing
  • 1/2 cup plain flour
  • 1/3 cup white sugar
  • 1/4 cocoa powder
  • 2 large free range eggs
  • 2 tsp red food colouring
  • pinch of salt

METHOD

  1. Preheat oven to 200C. In a microwave safe bowl, melt the white chocolate and butter until smooth, at intervals of 20-30 seconds to prevent the mixture from burning (approximately 2 minutes altogether). Grease the moulds with the extra butter.
  2. Add in the cocoa powder and sugar to the white chocolate and butter mixture. Stir until well combined.
  3. Beat the eggs in a medium-sized mixing bowl. Add in the chocolate mixture in small amounts, stirring together to allow the eggs to warm slowly (temper) and avoid scrambling. Add in the remaining chocolate batter in small amounts as well and stir until fully combined.
  4. Stir in the red food colouring, flour, and pinch of salt until well combined. Then divide the batter amongst the 4 well greased moulds (should go up to about 3/4 of the way).
  5. Bake for 15 minutes (or as I found that my cakes didn’t quite cook at the top, add an extra 2 minutes, maybe).
  6. Remove from the oven and run a knife around the edges right away. Invert each mould onto an individual serving plate and let sit for 2 minutes, then carefully lift up the mould. Top with vanilla ice cream to serve.

Red Velvet Chocolate Lava Cake

I mean, look at that gloss on the lava! So much loves!

BON APPÉTIT

– Ally xx

myTaste.com

Diabetic-friendly Chocolate Lava Cake

Diabetic-friendly Chocolate Lava Cake

Happy Birthday Mom!
Here’s to another year. Happy Birthday to the strongest woman I know; my chef, my role model, my bestfriend, my queen, Mama G. Thank you for making me into the person that I am today. Thank you for supporting me in my decisions. Thank you for being kind and generous to my sisters and myself. Thank you for feeding me and most of all thank you for teaching me how to cook! Thank you for everything. I love you ❤

Today (May 1st) as you can see, is my mother’s birthday. Unfortunately for the past four years, I have not been able to celebrate with her and the family back home being away for university. But today I decided to bake her a cake, a chocolate lava cake. A diabetic-friendly chocolate lava cake. For her birthday. Even though she’s not here to eat it.

I initially looked at this recipe by theurbanbaker but changed the portions slightly to make 2 chocolate lava cakes (I had to eat them all in the end since my Mom isn’t actually here to eat it with me, and 4 seemed a bit too much to handle for me).

Diabetic-friendly Chocolate Lava Cake

PREP TIME 10 MINS | COOKING TIME 6-7 MINS | MAKES 2 CAKES

INGREDIENTS

  • 3 tbsp unsalted butter, plus extra for greasing the ramekins
  • 50g Nestlé 70% cocoa dark chocolate for cooking, chopped
  • 1 large egg
  • 1 egg yolk
  • 1 tbsp granulated sugar substitute (in this case I used Equal)
  • 1 tsp plain flour
  • Unsweetened cocoa powder for dusting

METHOD

  1. Preheat oven to 230C. Grease the ramekins with room temperature butter and light dust with sifted cocoa powder.
  2. Add the chocolate and butter to a small bowl. Melt in the microwave for about a minute. Stir until smooth.
  3. In a medium bowl beat the egg, egg yolk and sugar substitute together until lightened in colour and thickened. Add the chocolate mix and stir until smooth and combined. Stir in the flour and divide between the ramekins.
  4. Bake for about 6-7 minutes. The sides will be cooked but the centre will be soft.
  5. Invert onto a plate and wait 10 seconds before sliding the ramekin off. The cake will fall into place. Light dust with confectioners sugar, garnish with a strawberry and serve with a glass of chilled St. Andrew’s Pink Moscato (optional).

Diabetic-friendly Chocolate Lava Cake

BON APPÉTIT!

– Ally xx

myTaste.com