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Instant Pot Chocolate Lava Cake Recipe

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  • Author: Ivy
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 3 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Description

Indulge in this rich and decadent Instant Pot Chocolate Lava Cake, a perfect dessert that features a molten chocolate center. Ready in just 13 minutes, this recipe uses the Instant Pot for a quick and foolproof preparation, delivering warm, gooey chocolate cakes that delight every time.

Ingredients

Chocolate Lava Cake

  • 1 cup water
  • 1/4 cup unsalted butter, cut into cubes
  • 4 oz. semi-sweet chocolate (or dark chocolate)
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon espresso powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Grease: Butter the ramekins thoroughly and set them aside to prepare for pouring in the batter later.
  2. Add water: Pour 1 cup of water into the Instant Pot and place the trivet inside to hold the ramekins above the water level.
  3. Mix: In a medium bowl, combine the butter and chocolate. Microwave in 15-second intervals until fully melted. Whisk the mixture until smooth and glossy.
  4. Add sugar: Stir in the powdered sugar and espresso powder, mixing until the batter becomes thick and smooth.
  5. Add egg: Whisk in the egg, egg yolk, and vanilla extract until fully incorporated.
  6. Add flour: Fold in the flour and salt gently using a spatula, careful not to overmix to maintain the lava cake's tender texture.
  7. Divide: Evenly distribute the batter among the prepared ramekins. Place the ramekins on the trivet within the Instant Pot.
  8. Close lid: Secure the Instant Pot lid and set the valve to the sealing position to prepare for pressure cooking.
  9. Pressure cook: Cook on high pressure for 8 minutes to achieve the perfect molten center.
  10. Quick release: When cooking is complete, press the cancel/off button and perform a quick pressure release to safely depressurize the pot.
  11. Open: Carefully open the lid and, using oven mitts, remove the ramekins from the Instant Pot.
  12. Flip: Cover each ramekin with a plate, invert it, tap gently to release the cake, and remove the ramekin.
  13. Serve: Allow the cakes to cool slightly for a few minutes, dust with powdered sugar, and serve warm for the ultimate indulgence.

Notes

  • Be careful not to overmix the batter after adding the flour to keep the lava cake tender.
  • Using espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • Microwaving the butter and chocolate in short intervals prevents burning and ensures a smooth melt.
  • Handle the ramekins carefully when removing from the Instant Pot as they will be hot.
  • Allow cakes to cool a bit before flipping to prevent breaking the delicate molten center.

Find it online: https://ivysrecipes.com/instant-pot-chocolate-lava-cake-recipe/