How long does it take to make Red Velvet Lava Cakes with Raspberry Coulis?

This recipe takes PT27M in total, including PT15M of prep time.

How many calories are in Red Velvet Lava Cakes with Raspberry Coulis?

Red Velvet Lava Cakes with Raspberry Coulis contains approximately 420 kcal per serving.

What are the main ingredients in Red Velvet Lava Cakes with Raspberry Coulis?

The key ingredients are: 1/2 cup (115g) unsalted butter, plus extra for greasing, 4 oz (115g) white chocolate, chopped, 2 large eggs, 2 large egg yolks, 1/3 cup granulated sugar.

Red Velvet Lava Cakes with Raspberry Coulis

Name: Red Velvet Lava Cakes with Raspberry Coulis
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 1/2 cup (115g) unsalted butter, plus extra for greasing; 4 oz (115g) white chocolate, chopped; 2 large eggs; 2 large egg yolks; 1/3 cup granulated sugar; 1 tsp vanilla extract; 2 tsp red food coloring; 1/4 cup all-purpose flour; 2 tbsp unsweetened cocoa powder; A pinch of salt; 1 cup fresh or frozen raspberries; 2 tbsp sugar; 1 tbsp lemon juice

Time and Servings

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 cakes

Nutrition (per serving)

Calories: 420 kcal | Carbohydrates: 45g | Protein: 6g | Fat: 22g

Ingredients

For the Lava Cakes:

1/2 cup (115g) unsalted butter, plus extra for greasing
4 oz (115g) white chocolate, chopped
2 large eggs
2 large egg yolks
1/3 cup granulated sugar
1 tsp vanilla extract
2 tsp red food coloring
1/4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
A pinch of salt

For the Raspberry Coulis:

1 cup fresh or frozen raspberries
2 tbsp sugar
1 tbsp lemon juice

Instructions

Prepare the Baking Molds:
Preheat the oven to 425°F (220°C). Grease 4 ramekins with butter and lightly dust with cocoa powder.
Melt Butter and Chocolate:
Melt the butter and white chocolate in a heatproof bowl over a double boiler or in the microwave. Stir until smooth and let cool.
Mix the Batter:
In a bowl, whisk eggs, egg yolks, sugar, and vanilla until thick and pale. Add red food coloring and gently fold in the melted chocolate mixture.
Sift in the flour, cocoa powder, and salt, folding until combined.
Fill and Bake:
Divide the batter between the ramekins. Bake for 10-12 minutes until the edges are set but the centers remain soft.
Prepare the Raspberry Coulis:
Simmer raspberries, sugar, and lemon juice in a saucepan for 5 minutes. Strain to remove seeds.
Serve:
Cool cakes for 1 minute before inverting onto plates. Drizzle with raspberry coulis and garnish with fresh raspberries.

Tips for Success

Monitor Baking Time: Overbaking will solidify the centers. Check the cakes after 10 minutes.
Make Ahead: Prepare and refrigerate the batter in ramekins for up to 24 hours. Let sit at room temperature before baking.
Garnish Options: Enhance with whipped cream, white chocolate shavings, or edible flowers.