- 4 oz bittersweet chocolate
- 2 oz unsalted butter
- 3 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 3 eggs
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 teaspoon red food coloring
- to taste whipped cream
- 4.5 oz semi-sweet chocolate chips
- 1/2 cup coconut milk
- 1/2 tablespoon vanilla extract
- to taste toasted coconut flakes
- to taste pomegranate seeds
- to taste chocolate
First make the ganache. In a microwave safe bowl add the semi-sweet chocolate chips and coconut milk. Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the vanilla extract.
Cover the ganache and place it in the fridge. Grease six 4 ounce ramekins or four 6 ounce ramekins and place on a baking sheet.
Heat the bittersweet chocolate and unsalted butter together on low in a small saucepan, stirring until just melted. Watch it closely to make sure it does not burn.
Remove from the heat and stir in the all-purpose flour and kosher salt until smooth.
Add the egg to a large mixing bowl. Using an electric mixer beat the eggs and slowly add the granulated sugar until the eggs are pale in color. This usually takes about four minutes.
Add the vanilla extract and red food coloring mix until combined. Pour in the melted chocolate mixture and use a rubber spatula. or wooden spoon to fold the chocolate into the eggs until just combined.
Divide the mixture among the prepared ramekins. Now grab your ganache from the fridge and spoon about 1-2 heaping teaspoons of ganache right into the center of the ramekins. Use a spoon to scoop the red velvet mixture over the ganache.
Cover the ramekins and place in the fridge for 15 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Remove from the fridge after 15 minutes and place in the oven. Bake for 10-20 minutes.
Loosen the edges of the cakes with a butter knife and turn out onto plates. Serve immediately with whipped cream. Feel free to add some toasted coconut flakes, chocolate and pomegranate seeds.
Source: Read Full Article