Valentine’s Day Specially Designed 36 Cakes And Cupcakes
Red Velvet Molten Lava Cakes
8 tablespoons (1 bar) unsalted butter
4 ounces of white chocolate
1 cup of sweets sugar
2 big eggs
2 large egg yolks
1 tablespoon of liquid food coloring red
2 spoons of natural cocoa powder without sugar
6 tablespoons all-purpose flour
Pastry sugar, to sprinkle
Dark chocolate or melted semisweet for decorating (optional)
Raspberries or sliced strawberries to serve.
Place a grill in the middle position and preheat the oven to 450 degrees. Sprinkle 4 6-ounce molds with nonstick cooking spray.
Melt butter and white chocolate on a water bath and stir until smooth. When it has completely melted, add the sugar from the pastry chefs. (I melted my white chocolate and butter in the microwave in 15 seconds).
Beat eggs and egg yolks in a large bowl. Add the red dye and the melted chocolate mixture.
Beat the cocoa and flour in a small bowl to combine. Add to the dough and stir until everything is united.
Divide the dough evenly between the molds. Place the molds on a baking sheet and bake until the sides of the cake are done, but the kernels are still soft (14 to 15 minutes). Let the cakes rest for 2 minutes and then invest in dessert plates.
Serve the cakes immediately, sprinkled with powdered sugar and berries. (I sprinkled mine with sugar, then I sprinkled it with melted dark chocolate and served with fresh raspberries).