Instant Pot Lava Cakes
Warm, gooey, and oozing with chocolate, these Instant Pot Lava Cakes are swoon-worthy and incredibly easy to make thanks to the Instant Pot.
Nutrition Facts
Ingredients
Instructions
Spray four 6-ounce heat-safe ramekins with cooking spray and then sprinkle with granulated sugar. Shake the sugar around the ramekin to coat all the sides and then shake out excess sugar into the trash or over the sink.
Pour 1.5 cups of cold tap water into the inner pot of the instant pot and place in a trivet or rack.
Chop 6 ounces semi-sweet chocolate into morsel size pieces. Slice ½ cup unsalted butter into several slices and then combine the chocolate and butter In a medium heat-safe bowl. Microwave for 45-seconds and then stir well. Microwave in additional 15-second intervals as needed to fully melt the chocolate. Once melted, stir in the ½ teaspoon espresso powder and set to the side to cool slightly.
In a large mixing bowl, mix together the 2 large eggs, 2 large egg yolks, ½ cup powdered sugar, pinch of salt, and 1 teaspoon vanilla extractuntil well combined and the sugar has dissolved into the egg mixture.
Slowly whisk in the melted chocolate to the egg mixture until combined. Fold in 2 tablespoons flour until just incorporated into the batter.
Evenly divide the batter between the four ramekins, using an ice cream scoop for easy, even transfer. Cover each ramekin with foil.
Place the ramekins on the trivet, stacking carefully on top of each other to fit. You can use a separate rack to place on top of the first layer of ramekins if you have it. If not, just carefully stack the second layer on top of the first layer.
Using the manual or pressure cook button, set to cook for 5 minutes on high pressure.
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Continue Reading at Amindfullmom →Chef's Notes
Chocolate: Use high-quality semi-sweet chocolate for the best flavor. If using a large chocolate bar, chop up the chocolate into small pieces.
Espresso Powder: This is optional! The espresso powder helps to intensify the overall chocolate flavor, it does not add a coffee flavor to the dessert itself.
Preparing in Advance: You can prepare the batter up to 2 days in advance. Cover tightly and refrigerate for up to 2 days. Allow the batter to come to room temperature before scooping into greased ramekins and pressure cooking.
Storage: While Molten Lava Cakes are best served immediately, leftover cakes can be stored in the refrigerator for up to 3 days after they have been baked and cooled. Reheat for 1-2 minutes in the microwave before enjoying. You can also freeze unmolded cooled cakes for up to 3 months.
Timing: This recipe only works with 6-ounce ramekins and COLD tap water, if you use lukewarm or warm water or a different size ramekin, the recipe will not turn out as desired. If you typically need to add time to recipes for success, cook for 6 minutes on high pressure.
Gluten-Free Modifications: Swap out the all-purpose flour for a 1:1 gluten-free flour blend.
What if the lava cake is not cooked through? If when you peel back the foil your lava cakes do not look solid on the sides or do have a jiggly set in the center, recover with foil and place back in the inner pot. Cook for an additional 1 minute on high pressure with a 2-minute pressure release. There is no need to change out the water in the bottom of the inner pot.
High-Altitude Adjustment: If you live at a high altitude, be sure to adjust the recipe accordingly, using my High Altitude Instant Pot Guide.
Baking Directions: You can use this same recipe and bake the ramekins in a 425 Fahrenheit degree oven for 12-14 minutes until the sides appear solid.
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Reviews from the Original Source
Great recipe of pot lava cake.
Thank you.
It is constantly wowing me how much can be done in my Instant Pot! Made this for Vday. These chocolate lava cakes were moist and delicious!
My husband was impressed that I used the IP to make dessert!! lol perfect sweet treat for us. Thanks!
Followed every aspect of the recipe exactly. They came out runny and goopy. Will try cooking them 2 minutes longer next time.
Did you make this recipe?
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