Decadent Red Velvet Lava Cakes – Easy Recipe in 40 mins

Red velvet lava cakes 

Nutritional Analysis (Per Serving)

Ingredients 

• Coconut oil cooking spray, for spraying the muffin tin  
• 2 tablespoons granulated sugar, plus more for dusting the muffin tin  
• 6 ounces of semisweet chocolate   
• 6 tablespoons unrefined coconut oil   
• 1/3 cup all-purpose flour   
• 1/8 teaspoon (pinch) fine salt  
• 2 large eggs plus 2 large egg yolks  
• 2 teaspoons red gel food colouring  
• 3 ounces cream cheese, at room temperature   
• 1 Or 1/2 teaspoons vanilla extract   Powdered sugar, for dusting

Directions 

• Preheat oven to 425 degrees F. spray 6 ramekins of a standard muffin pan with cooking spray, sprinkle with granulated sugar so that the ramekins are completely covered, and dust off excess sugar. This will prevent the lava cakes from sticking. Set aside.
• Melt the chocolate and coconut oil in a water bath for 5 to 7 minutes. Remove from the heat, add the flour and salt, and whisk until well combined. Whisk the eggs and egg yolks in a small bowl and slowly add to the chocolate mixture. stir in 1 teaspoon of the red food coloring.
• In a small bowl, whisk together the cream cheese, granulated sugar, vanilla extract, and the remaining 1 teaspoon of red food coloring. Pour the filling into a disposable baking or piping bag and make a small incision when the filling is ready.
• Using a 1/4 cup scoop, divide the lava cake mixture among the prepared muffin cups. Spoon about 1 1/2 tablespoons of the cream cheese mixture into the center. bake for 9 to 11 minutes, until the edges are set but the center is not yet set. cool for 2 to 3 minutes, turn out, and sprinkle with powdered sugar. Serve immediately. (To pre-bake, bake for 8 minutes, turn out and reheat in the microwave for 1 minute. Sprinkle with powdered sugar)