Instant Pot Lava Cakes
Indulging in a rich, molten chocolate cake has never been easier than with this Instant Pot…
Equipment
- Electric Pressure Cooker (6 or 8 quart)
- 6-ounce custard cups
Ingredients
Ingredients
- cooking spray for coating ramekins
- granulated sugar for coating ramekins
- 6 ouncessemi-sweet chocolate chopped
- 1/2 cupunsalted butter
- 1/2 teaspoonespresso powder optional
- 2 largeeggs
- 2 largeegg yolks
- 1/2 cuppowdered sugar
- pinch of salt
- 1 teaspoonvanilla extract
- 2 tablespoonsflour
Instructions
Instructions
- Prepare four 6-ounce heat-safe ramekins: coat the inside of each ramekin with cooking spray, sprinkle with granulated sugar, rotate to coat all sides, and tap out any excess sugar.
- Pour 1.5 cups of cold tap water into the Instant Pot inner pot and place the trivet or rack inside.
- Chop the 6 ounces of semi-sweet chocolate into small pieces and slice the ½ cup unsalted butter. Place chocolate and butter in a medium heat-safe bowl. Microwave for 45 seconds, stir, then microwave in additional 15-second intervals, stirring between intervals, until the mixture is fully melted and smooth.
- Stir the ½ teaspoon espresso powder (if using) into the melted chocolate mixture. Let the chocolate sit until it is warm but not hot to the touch (about 3–5 minutes).
- In a large mixing bowl, whisk together 2 large eggs, 2 large egg yolks, ½ cup powdered sugar, a pinch of salt, and 1 teaspoon vanilla extract until the sugar is dissolved and the mixture is smooth.
- Temper the egg mixture by whisking in a small spoonful of the warm chocolate, then slowly whisk in the remaining melted chocolate until fully combined.
- Gently fold in 2 tablespoons flour until just incorporated; do not overmix.
- Divide the batter evenly among the four prepared ramekins (an ice cream scoop can help with even portions). Cover each ramekin with a piece of foil.
- Place the covered ramekins on the trivet in the Instant Pot. If all four do not fit on one layer, you may carefully stack the second layer on top of the first or use an additional rack if you have one—be careful to keep the ramekins stable.
- Close the Instant Pot lid, set the valve to Sealing, and use the Manual/Pressure Cook function to cook on High pressure for 5 minutes.
- When the cook time ends, allow the pressure to release naturally for 5 minutes. After 5 minutes of natural release, perform a quick release for any remaining pressure by carefully switching the valve from Sealing to Venting (use a long wooden spoon or other utensil to keep your hand away from the steam).
- Open the lid, carefully remove the ramekins with oven mitts or tongs, and let them sit at room temperature for 2–5 minutes.
- To serve, run a knife around the edge of each ramekin and invert onto a plate (or serve in the ramekin). Dust with powdered sugar and serve immediately.
Notes
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.
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.