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Homemade Instant Pot Chocolate Lava Cake Recipe photo

Instant Pot Chocolate Lava Cake Recipe

This Instant Pot Chocolate Lava Cake is a decadent delight! Warm, gooey chocolate flows from this easy-to-make dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Lava Cake:
  • 1 cup water
  • 1/4 cup unsalted butter cut into cubes
  • 4 oz. semi-sweet 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 optional but recommended
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

Equipment

  • Instant Pot
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Ramekins
  • Aluminum foil
  • Trivet or steamer basket

Method
 

Method:
  1. Step 1: Prepare the Chocolate Mixture - In a medium mixing bowl, combine the unsalted butter and semi-sweet or dark chocolate. Melt together using a microwave in 20-second intervals, stirring in between, until smooth. Let cool slightly.
  2. Step 2: Add the Dry Ingredients - To the melted chocolate mixture, sift in the powdered sugar, flour, and salt. Stir until combined.
  3. Step 3: Incorporate the Eggs - Add the large egg, egg yolk, and pure vanilla extract to the chocolate mixture. Whisk until smooth.
  4. Step 4: Prepare the Ramekins - Grease your ramekins and divide the batter evenly, filling each about 3/4 full. Cover with aluminum foil.
  5. Step 5: Set Up the Instant Pot - Pour 1 cup of water into the Instant Pot, place the trivet inside, and arrange the covered ramekins on top.
  6. Step 6: Cook the Cakes - Seal the lid, set the valve to sealing, and cook on 'Pressure Cook' for 10 minutes. Allow for a natural release for 5 minutes, then perform a quick release.
  7. Step 7: Serve and Enjoy! - Carefully remove the ramekins, let cool slightly, run a knife around the edges, and invert onto a plate. Serve immediately.

Notes

  • For a dairy-free version, substitute coconut oil or vegan butter.
  • Use gluten-free flour for a gluten-free option.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.