HECTOR MANUEL SANCHEZ
Sharing dessert is overrated. A single-serving molten red velvet cake is a sweet way to end a Valentine’s Day dinner at home. Best part? The chocolate mixture and frosting can be made one day in advance, and the cakes take less than 20 minutes to bake.
How to Make It
Step 1
Prepare the Cakes: Combine chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high 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 hours. Chocolate mixture can be prepared 1 day in advance; store, covered, in the refrigerator.
Step 2
Preheat oven to 400°F. Grease 4 (8-ounce) ramekins with butter; dust with unsweetened cocoa, and tap out excess. Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Whisk together melted butter, granulated sugar, buttermilk, food coloring, vanilla, vinegar, and egg yolk in a separate bowl. Add butter mixture to flour mixture, and whisk just until blended. Divide batter evenly among prepared ramekins.
Step 3
Using a small (1 1/4- or 1 1/2-inch) cookie scoop, portion chilled chocolate mixture into 4 balls. Place 1 chocolate ball in center of batter in each ramekin, pressing lightly. (Chocolate will sink into batter as it bakes.) Place ramekins on a baking sheet. Bake in preheated oven until center springs back when lightly pressed, about 18 minutes.
Step 4
Meanwhile, prepare the Cream Cheese Whipped Cream: Stir together cream cheese, powdered sugar, and vanilla in a medium bowl until smooth. Add heavy cream; beat with an electric mixer on medium-high speed until soft peaks form, 30 seconds to 1 minute, scraping down sides of bowl as needed.
Step 5
Remove cakes from oven. Immediately run an offset spatula or thin knife around outer edge of cakes to loosen; invert each red velvet cake onto a serving plate. Dust cakes evenly with powdered sugar. Top cakes with Cream Cheese Whipped Cream, and serve immediately.
