Instructions

• Lightly grease the insides of your ramekins using a small reserved piece of the 1/4 cup unsalted butter; set the greased ramekins aside.
• Pour 1 cup water into the Instant Pot and place the trivet inside.
• In a microwave-safe bowl, add the remaining cubed butter and the 4 oz. semi-sweet (or dark) chocolate.
• Microwave in 15-second intervals, stirring or whisking between intervals, until the butter is melted and the chocolate is fully smooth.
• Whisk in 1/2 cup powdered sugar and 1/4 teaspoon espresso powder until the mixture is thick and smooth.
• Add 1 large egg, 1 egg yolk, and 1/2 teaspoon vanilla extract; whisk until fully combined.
• Add 1/4 cup all-purpose flour and 1/4 teaspoon salt. Fold in gently with a spatula just until incorporated—do not overmix.
• Divide the batter evenly among the prepared ramekins.
• Place the ramekins on the Instant Pot trivet, close the lid, and set the valve to the “sealing” position.
• Cook on High Pressure for 8 minutes.
• When the timer finishes, press “Cancel/Off” and perform a quick pressure release by carefully moving the valve to “venting.” Wait until the float valve drops, then open the lid.
• Using oven mitts, remove the ramekins from the Instant Pot and let them rest in the ramekins for 1–2 minutes.
• To unmold each cake, cover the ramekin with a plate, invert and tap gently, then lift the ramekin off the cake.
• Dust the cakes with powdered sugar and serve immediately.