The perfect dessert for Valentine’s day! Two servings of a rich red velvet molten lava cake complete with vanilla ice cream, chocolate sauce, and a maraschino cherry on top. A cute tag/pick that says “Melt My Heart Valentine.”Annnd back to the Valentine’s treats!
Which is also day 6 of Chelsea’s Messy Apron + Griffanie Valentine’s Day Series.
In case you’ve missed day what’s going on, we have 14 days of Valentine’s Day treats + tags. Oh and there is a giveaway to win all of the Valentine’s tags going on right now. So far we’ve had lovebirds in a nest, white chocolate snack mix, red velvet heart pound cake, mini red velvet cheesecakes, and Valentine’s S’mores cookies.
You guys are not going to believe how easy this dessert is! It whips up in ONE bowl (minimum dishes), will be done in less than 30 minutes (including cooking time!), AND it looks s.p.e.c.t.a.c.u.l.a.r!
You know, in case, there is a special someone you are trying to impress. You’ve come to the right place!
This cake is fudgy, rich, and extremely melty. The meltiness factor of this cake brings me to the Valentine’s tag that goes with this dessert. “Melt my heart.” Perfect for a melt-in-your mouth cake wouldn’t you say?! Instead of tying a tag anywhere (kind of difficult with this dessert) I just taped the tag to a toothpick and inserted it in the top of the ice cream.
This cake makes two servings exactly. You start off with a fudge base – chocolate chips and butter. You melt these together and then add some powdered sugar. This recipe calls for 1 egg + 1 egg yolk. Make sure not to add the eggs too soon after you’ve melted the chocolate and butter. You don’t want to cook your eggs before these cakes go in the oven!
The red velvet flavor comes from the cooca powder and the red velvet color comes from red food dye. You can put more food dye in for a more vibrant red color if desired. A little bit of vanilla gets added to heighten the flavors. And finally a tad bit of salt, baking powder, and flour.
Everything gets briskly whisked together and poured into some *well greased* ramekins. Bake for about 15 minutes and cool for 3 minutes. Then you can place a plate on top of the ramekin and invert the cake onto the plate. Ta-da!! Told you it was simple
Oh and you absolutely can not forget the ice cream, hot fudge topping, and cherry to top it all off!
- Heaping 1/4 cup milk chocolate chips
- 1/4 cup butter
- 1/2 cup powdered sugar
- 2 tsp. unsweetened cocoa powder
- 1/2 tsp. vanilla extract
- 1/2 tsp. red food coloring
- 1 large egg +1 egg yolk (discard the whites or save for another recipe)
- 1/4 tsp. baking powder
- Pinch of salt
- 3 tbsp. all-purpose white flour
- Optional: vanilla ice cream, hot fudge topping, maraschino cherries
- Preheat the oven to 400 degrees F. Grease and flour 2 ramekins and set aside.
- in a small microwave safe bowl, combine the chocolate chips and butter. microwave for 30 seconds and stir until melted. (Return to the microwave for 15 second increments until fully melted if not completely melted after first 30 seconds.)
- In the same bowl, briskly whisk in the powdered sugar and cocoa powder.
- Stir in the vanilla extract, red food coloring, and let the mixture cool for about 30 seconds.
- Briskly whisk in the egg and then the egg yolk.
- Stir in the baking powder, salt, and the flour. Make sure all the ingredients are completely combined, but don’t overstir,
- Divide the mixture evenly between the two ramekins and place the ramekins on a small baking tray.
- Place in the oven for 13-15 minutes. The sides will be done and the middle will look a little wet and jiggly. That’s the melted center!
- Remove from the oven and let cool about 3-4 minutes. Invert onto a plate and serve immediately with ice cream, hot fudge, and a cherry on top if desired.
Be sure to check out these other Valentine’s treats: