Instant Pot Chocolate Lava Cake
Instant Pot Chocolate Lava Cake is the perfect combination of tender chocolate cake and a moist and rich filling.
Servings 3 cakes
Calories 509kcal
Ingredients
- 1 cup water
- 1/4 cup unsalted butter cut into cubes
- 4 oz. semi-sweet chocolate or dark chocolate
- 1/2 cup powdered sugar
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon espresso powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Butter the ramekins and set them aside.
- Add 1 cup of water to the instant pot and set the trivet inside.
- In a medium mixing bowl, add butter and chocolate. Microwave in 15-second intervals, until the butter, is melted. Whisk well until the chocolate melts. The mixture should be smooth.
- Add powdered sugar and espresso powder. The mixture should be thick and smooth.
- Add egg and egg yolk and vanilla and whisk well.
- Add flour and salt and fold in with a spatula. Do not overmix!
- Divide the chocolate batter evenly among the ramekins. Place ramekins onto the trivet in the Instant Pot.
- Close the lid and point the valve to the "sealing" position. Newer models do it on their own.
- Cook on high pressure for 8 minutes.
- When the timer is done, press the "cancel/off" button. Do a quick pressure release.
- Carefully open the lid and wearing an oven mitt, remove ramekin from the IP.
- Cover each ramekin with a plate, flip over, tap the ramekin and gently remove the cake.
- Let it cool for a few minutes, dust with powdered sugar and serve.
Nutrition
Calories: 509kcal | Carbohydrates: 47g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 361mg | Potassium: 275mg | Fiber: 4g | Sugar: 34g | Vitamin A: 678IU | Calcium: 60mg | Iron: 4mg