Instant Pot Chocolate Lava Cake
Instant Pot chocolate lava cakes are a delicious, chocolate cake with a gooey molten center. This decadent dessert will impress whoever you're making it for!
Servings: 3
Calories: 677kcal
Equipment
- 3 mixing bowls
- oven mitts
Ingredients
- 6 oz chocolate bar *see notes
- ½ cup unsalted butter
- ¼ cup all-purpose flour
- ½ cup confectioner's sugar
- ⅛ teaspoon salt
- 2 eggs
- 2 egg yolks
Instructions
- Spray four 6-ounce ramekins with cooking spray. Dust with cocoa powder. Hold upside and shake gently to remove excess powder. Pour 1 cup of water into the inner pot of the pressure cooker and place a trivet inside.
- Break the chocolate bar into small pieces. Add to a microwave-safe bowl with the butter. Microwave in 15 second increments, stirring between increments, until chocolate and butter are melted and smooth.
- In a separate mixing bowl, whisk the all-purpose flour, sugar, and salt. In a small bowl, whisk the eggs and egg yolks until fluffy. Pour eggs and flour mixture into the bowl of melted chocolate and butter. Mix until smooth.
- Spoon the batter into the prepared ramekins and place on the trivet in the inner pot, stacking if necessary. Close and seal the lid. Set to pressure cook/manual on high for 7 minutes. Complete a quick release of pressure when finished and carefully remove the ramekins from the pot using oven mitts. Gently blot away any condensation that has formed on top with a paper towel.
- Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted plate. Carefully turn over, let stand for 10 seconds and shake gently to unmold. Serve immediately, topped with fresh fruit, powdered sugar, and chocolate sauce if desired.
Notes
Chocolate: The best chocolate to use is high quality chocolate baking bars. Semisweet, bittersweet, milk, and dark chocolate are all perfect- it just depends on your flavor preference. The key is to use chocolate baking bars. I recommend brands such as Baker’s, Ghirardelli, Nestle, or Lindt. Avoid using chocolate chips, as they won't melt as well and you won't get much "lava" from them.
Serving: Lava cakes are best served immediately. They are delicious plain but powdered sugar, fresh fruit, mint leaves, ice cream, and chocolate sauce are great toppings.
Storing: Keep leftovers in the fridge covered with plastic wrap or foil for up to 3 days or in the freezer for up to 3 months. Warm slightly in the microwave before serving.
Nutrition
Serving: 6oz | Calories: 677kcal | Carbohydrates: 64g | Protein: 9g | Fat: 56g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 321mg | Sodium: 158mg | Potassium: 238mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1277IU | Calcium: 56mg | Iron: 3mg