Mini Heart-Shaped Red Velvet LAVA Cakes!!!

I remember the first time I had a lava cake. (I can't remember what I wore two days ago, but I can remember FOOD from 15 years ago.) My sister worked for Morton's and one night, she and I splurged and treated ourselves to dinner there. Dessert was a magical cake with a warm, liquid, molten chocolate filling. I think I heard angels singing.

That was many moons ago, and many lava cakes ago (and many pounds ago). Since then, I've eaten my share of them. They're made one of two ways...1: a slightly undercooked batter that runs out from the center. 2: a chocolate truffle is inserted during baking; the truffle melts as the cake bakes.


For this recipe, I went with the truffle method. (Also, you'll have a couple of extra truffles to munch on while you're working...bonus!) I'm not usually a huge fan of red velvet cake. It pretends to be chocolate, but it's just not. WELL...red velvet lava cakes totally solve this issue. You'll get your red velvet AND a mega dose of chocolate.

These mini red velvet lava cakes are so special...for Valentine's Day, anniversaries, or just to say "I love you" to your people. :)

{The batter looks a little like ketchup. I used Americolor Gel Paste Food Coloring in Super Red. You'll only need 1/2 teaspoon as opposed to 2 bottles of the liquid coloring.)


{The cakes will deflate a little as they rest.  That's ok. You'll invert these onto a dessert plate, so these are actually the bottoms of the cakes.}

*If you can't find heart-shaped ramekins, feel free to use round ones. Look for 6-ounce ramekins.

I'm sharing on Imperial Sugar today. 

Hop on over and grab the recipe!