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Homemade Instant Pot Lava Cakes photo

Instant Pot Lava Cakes

Indulge in these quick and easy Instant Pot Lava Cakes, featuring a gooey chocolate center that flows out like lava!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • Instant Pot
  • Ramekins
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Ingredients
  

  • 6 ounces semi-sweet chocolate chopped
  • ½ cup unsalted butter adds moisture and richness
  • 1 teaspoon espresso powder optional, enhances chocolate flavor
  • 2 large eggs provides structure
  • 2 large egg yolks adds richness
  • ½ cup powdered sugar for sweetness
  • Pinch salt balances flavors
  • 1 teaspoon vanilla extract adds depth to flavor
  • 2 tablespoons flour to hold the cake together

Instructions
 

  • Start by coating the insides of your ramekins with cooking spray. Dust them lightly with granulated sugar, turning to coat evenly.
  • In a microwave-safe bowl, combine the chopped semi-sweet chocolate and unsalted butter. Microwave in 20-second intervals, stirring in between, until melted and smooth. If you’re using espresso powder, mix it in at this stage.
  • In a separate bowl, whisk together the large eggs, egg yolks, and powdered sugar until well combined and slightly frothy.
  • Pour the melted chocolate mixture into the egg mixture. Add a pinch of salt and vanilla extract. Gently fold until just combined.
  • Sift in the flour and fold gently until incorporated. The batter should be smooth and glossy.
  • Divide the batter evenly among the prepared ramekins. Leave a little space at the top for the cakes to rise.
  • Add 1 cup of water to the Instant Pot. Place the trivet inside and arrange the ramekins on top.
  • Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes. Allow for a natural release for 5 minutes, then quick release any remaining pressure.
  • Carefully remove the ramekins from the Instant Pot. Let them cool for a minute, then run a knife around the edges to loosen the cakes. Invert onto a plate and serve immediately.

Notes

  • Store cooled lava cakes in an airtight container in the refrigerator for up to 3 days.
  • Freeze uncooked batter in ramekins, covered tightly, for up to 2 months.
  • Reheat frozen lava cakes in the Instant Pot for 2-3 additional minutes on high pressure.
Keyword Chocolate, Easy, Instant Pot, Lava Cake