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Instant Pot Chocolate Lava Cakes

Instant Pot Chocolate Lava Cakes

These Instant Pot Chocolate Lava Cakes are decadent enough to serve on date night and simple enough to create any night of the week! In fact, they are so simple to make you may find physically making them over and over again whenever a chocolate craving strikes!! Making them in your pressure cooker ensures that they stay moist on the outside……

And ooey, gooey on the inside! Now look at that luscious molten chocolate lava pouring out of these Instant Pot Chocolate Lava Cakes!  Don’t let the unassuming outside fool you…..


Instant Pot Chocolate Lava Cakes


1/2 cup unsalted butter (plus more for the ramekins)

4 ounces bittersweet chocolate chunks (62% or higher)

1 cup powdered sugar (plus more for dusting)

2 large eggs (room temperature)

2 large egg yolks (room temperature)

1 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/8 teaspoon sea salt


First kindly butter the inside of (4) 6-ounce ramekins. Set aside.


Put in the butter and chocolate to a large, microwave safe bowl. Heat for thirty (30) seconds. take away and stir to unite. Put back in the microwave and heat for an additional thirty (30) seconds. Stir until all chocolate is melted and smooth. Heat in extra fifteen (15) second increments if needed, but do not over heat!

After Whisk in the powdered sugar until well joint.


Then put in the eggs, egg yolks, and vanilla. Mix well to combine.

After Add the flour and pinch of salt and stir now until combined. Do not over mix the batter!!


Separate the batter evenly between the prepared ramekins.

Put a trivet at the bottom of the Instant Pot liner and add 1 cup of water. Cautiously stack the ramekins on top of the trivet.

After secure the lid and turn the knob to the “Sealing” position. Press the “Manual or Pressure Cook” button. Adjust the time to seven 7 minutes using the + and – buttons.

When the pot beeps cautiously turn the knob to release the pressure. Remove the lid.

Very cautiously remove the ramekins and put on a wire cooling rack. Cool just until you can handle them. Run a thin knife around the edges to loosen the cakes.

Put a dessert plate on top of each ramekin and flip it over. Dust with powdered sugar and serve with fresh fruit or ice cream.


I used dark, bittersweet chocolate for strong chocolate flavor. For sweeter cakes substitute semi-sweet chocolate or a mixture of the two.

If the cake sticks simply hit the bottom with the palm of your hand a few times to knock it loose.

Since we are stacking the ramekins you require to use a low trivet so you have enough room left to secure the lid.

Cooking time does not include the time it takes for the pressure cooker to come up to pressure. The time needed varies but is about fifteen (15) minutes.

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