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Decadent Instant Pot Chocolate Lava Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Equipment:
Instant Pot
mixing bowls
whisk
ramekins
cooking spray
Cuisine Type: American
This Decadent Instant Pot Chocolate Lava Cake is the ultimate indulgence for chocolate lovers, combining a rich, molten center with a soft and fluffy exterior. The Instant Pot makes it incredibly easy to achieve that perfect lava texture without the need for a traditional oven.
With just a few simple ingredients, you can create a restaurant-quality dessert that’s impressive enough for special occasions or a cozy night in. The beauty of this recipe lies in its simplicity and speed. In less than an hour, you can have a warm, gooey cake ready to serve, making it a perfect option for dinner parties or last-minute dessert cravings.
Serve each cake with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience, and watch as your guests revel in the delightful surprise of the flowing chocolate center.
Ingredients:
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Cooking spray
Instructions:
- Begin by preparing your ramekins. Spray four 6-ounce ramekins with cooking spray and set them aside. This will guarantee that your lava cakes easily release after cooking.
- In a medium microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted. Allow it to cool slightly.
- Once the chocolate mixture has cooled, whisk in the powdered sugar until fully incorporated. Then, add the eggs and egg yolks, one at a time, followed by the vanilla extract. Mix until the batter is smooth and shiny.
- Gently fold in the all-purpose flour until just combined. Be careful not to overmix, as this can affect the texture of your lava cakes. Divide the batter evenly among the prepared ramekins.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully arrange the filled ramekins on top of the trivet. Secure the lid, ensuring the pressure valve is set to seal, and set the Instant Pot to cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then perform a quick release to let out any remaining pressure. Carefully remove the lid and let the ramekins cool for a few minutes before serving.
Extra Tips:
For an extra touch of flavor, consider adding a tablespoon of espresso powder to the chocolate mixture to enhance the chocolate taste. If you want to get creative, you can also incorporate a piece of chocolate or caramel in the center of each ramekin before filling with batter, which will create an even more decadent treat.
Serve the cakes warm for the best molten effect, and remember to use caution when removing the hot ramekins from the Instant Pot.
Enjoy your delightful dessert!