So -Sweet Spot Molten Red Velvet Cakes

Recipe By: Alice Morrow

So -Sweet Spot Molten Red Velvet Cakes

Ingredients

Instructions

CAKES: Combine chopped semisweet chocolate and heavy cream in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Let stand 1 minute, whisk until melted and smooth. Place plastic wrap directly on chocolate mixture to prevent a skin from forming. Chill until firm, about 2-3 hours, can be prepared a day ahead.
Preheat oven 400. Grease 4 (8-oz.) ramekins with butter, dust with unsweetened cocoa and tap out excess.
Whisk together flour, cocoa, baking soda and salt in bowl.
Whisk together melted butter, granulated sugar, buttermilk, food coloring, vanilla, vinegar and yolk in another bowl.
Add the butter mixture to the flour mixture and whisk just until blended.
Divide batter evenly among the ramekins.
Using small (1 ¼-1 ½”) cookie scoop, portion chilled chocolate mixture into 4 balls.
Place 1 chocolate ball in center of batter in each ramekins, pressing lightly. Balls will sink as batter bakes.
Place ramekins on baking sheet. Bake until center springs back when lightly pressed, about 18 minutes.
CREAM CHEESE WHIPPED CREAM: Stir together cream cheese, powdered sugar and vanilla in medium bowl until smooth.
Add heavy cream and beat with electric mixer on medium until soft peaks form, scraping down the sides as needed.
Remove cakes from oven.
Immediately run a thin knife around the outer edge of cakes to loosen.
Invert each cake onto serving plate.
Dust cakes evenly with 1 T. powdered sugar.
Top cakes with CREAM CHEESE WHIPPED CREAM and serve immediately.