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Red Velvet Lava Cakes Recipe Gluten Free

by trends February 11, 2025, 2:02 am 1.9k Views

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These Red velvet lava cakes They are the perfect dessert for two! They are gluten-free, made with almond flour, chocolate-and, so super delicious and can be made in a single bowl. Serve them with the best César and Spaghetti salad and meatballs for a romantic dinner for two.

Red velvet lava cakes with coffee and sugar aside.

This is a romantic dessert. To tell the truth, I was not always a Valentine’s Day fan. I thought it was stunned and bored. But, I have changed my tone and now I don’t love anything to do a pretty dinner. I love making a strawberry conversation cake, conversation cakes, baked ziti for two and these red velvet cookies, of course, I also love these lava cakes.

Ingredients that will need to make these red velvet lava cakes

Almond flour. These are surprisingly without gluten. I really love the taste that these are the lava cakes.
Cocoa powder. This gives cakes a delicious chocolate flavor.
Semi-dulce chocolate. This will give our cakes a texture similar to lava.
Red food coloration. If you omit this, it will not be velvet red, just regular chocolate lava cakes, still a victory!
Eggs. This gives our cakes a perfect ascent.

For the rest of the ingredients, see the recipe index card below.

How to make red velvet lava cakes!

Grease two 4 -inch molds and let them aside.
Melt the chocolate. I like to do this in a double wrinker. Obviously I don’t have one. Instead, I take a glass bowl or stainless steel and the net on a saucepan that has a few inches of water.
Mix the ingredients. This includes almond flour, fed sugar, salt, egg yolks, eggs, food dye and melted chocolate.
Divide the dough between the two molds.
Hornees!
Make the whipped cream. This whipped cream has sour cream to make it more stable. And it gives it good acidity That is not detectable at all.
Plate! Cover with salt. And add the whipped cream!

Recipe Council

Food coloring. I like to use gel food coloring because it has a more concentrated color. The pigment is stronger. But if you don’t want to add it, just leave it out. Obviously it will simply not leave red.

Chocolate options. If you want it sweeter, use milk chocolate. If you want it a little stronger and more richer, look for bittersweet chocolate.

Frequent recipe questions

Can I prepare them ahead?

Unfortunately, these must go directly to the oven after the dough is made.

Can I add chocolate sparks to the dough?

Sure! Will add a BI to the additional taste of chocolate.

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To make lava cakes:

Preheat the oven at 400 degrees F. grease two 4 -inch molds with cooking spray and put them aside.
Fill a small saucepan with a few inches of water. NIDE a heat-proof bowl on the saucepan and turn the fire to the medium-high. To the bowl, add the chocolate and butter. When it melts, mix until it is combined. Remove from heat and reserve.
Meanwhile, at a medium bowl, mix almond flour, powdered sugar, cocoa powder, pinch of salt, egg yolks, eggs and food color. Beat until it is combined. Pour the hot chocolate butter mixture until it is soft.
Divide between the molds and place them into a baking tray. Transfer to bake for baking for 15 minutes, turning them at 7 minutes, to guarantee even bake.
Remove them from the oven and reserve.

To make the whipped cream:

Using a standing blender with the accessory to beat or a bowl with an electric hand mixer, add sour cream and powdered sugar. Beat until it is soft. Pour the thick cream and beat until medium peaks are formed, approximately 2 minutes.

Tips and tricks:

Food coloring. I like to use gel food coloring because it has a more concentrated color. The pigment is stronger. But if you don’t want to add it, just leave it out. Obviously it will simply not leave red.
Chocolate options. If you want it sweeter, use milk chocolate. If you want it a little stronger and more richer, look for bittersweet chocolate.