Well, I failed at the deep red and the oozing part. The raw batter was a nice shade of red, but turned brown with a hint of red when they were cooked. The cakes were pretty tasty, but this was my first time trying to make a lava cake. After the prescribed amount of time, I unmolded one and it just gushed carnage all over the plate, So then I overcompensated and cooked the rest until the centers were mostly cooked. Ah well. They looked pretty in the ramekins.
Heres' the recipe I concocted, though I'm not sure how succesful it was.
Bleeding Heart Lava Cakes
(adapted from Epicurious)
3 1/2 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
3 tablespoons unsalted butter
Pinch of salt
1 1/2 teaspoons of buttermilk powder
Red food coloring (a whole lot of it)
4 large egg yolks
4 tablespoons sugar
2 large egg whites
Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups.
Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. (mine were undercooked at 11 minutes and overcooked at around 20 minutes) Transfer baking sheet to rack; cool cakes 1 minute.
Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups. Top with whipped cream or ice cream if desired.
In the end, they were pretty tasty, although I think the white chocolate actually took away from the overall chocolaty experience. They also puffed up a lot, and I'm not sure if lava cakes are supposed to do that. Unfortunately, the name no longer applies when they are sitting in the ramekin, no lava flow in sight. But it's such a cool name, I'm keeping it! Maybe I'll try it again some time.