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Chocolate Lava Cake in a white ramekin with golden spoon all on a light colored background

Instant Pot Chocolate Lava Cakes

Instant Pot Chocolate Lava Cakes or Molten Lava Cakes, are rich, chocolatey, and decadent little cakes with a warm, gooey center of "lava". Pressure cooker chocolate lava cakes are fun to make, and are a perfect dessert!

Course Dessert
Cuisine American
Keyword pressure cooker chocolate lava cakes
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 42 minutes
Servings 4
Calories 560 kcal
Author Sandy Clifton

Ingredients

Melt, Mix, Set Aside

  • 4 oz Bittersweet Chocolate Chips, or Chocolate Bar, broken up (62% to 70% dark)
  • 1/2 cup Unsalted Butter (room temp)
  • 1/2 tsp Espresso Powder (or instant coffee) optional

Mix Together

  • 2 Eggs (room temp)
  • 2 Egg Yolks (room temp)
  • 3 Tbsp Flour
  • 1 cup Powdered Sugar (Confectioners Sugar)
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract

Tools Needed

  • 6 qt or 8 qt Electric Pressure Cooker
  • Trivet/Rack
  • Electric Hand Mixer
  • Mixing Bowls (1 microwave safe)
  • 4 (6 oz) Ramekins (oven safe)
  • Spatula, Measuring Cups/Spoons

Instructions

  1. Add 1 1/2 cups of water to a 6 qt or 8 qt electric pressure cooker. Set the trivet/rack in the bottom.

  2. Spray the inside of the ramekins with cooking spray and set aside. Make sure you are using the 6 oz size.

  3. In a microwave safe bowl, add the chocolate chips/chunks and the butter. Heat in microwave for 30 seconds. Then remove from microwave and slowly stir to combine. Heat again for 20 seconds and stir some more. Repeat again for 10 seconds if necessary. Stir until smooth and combined. Then stir in the espresso powder, if using. Set aside.

  4. In a mixing bowl, add the eggs, yolks, flour, powdered sugar, salt, and vanilla. Using a hand mixer, mix on low speed until well combined.

  5. Pour the chocolate mixture into the batter and mix on low speed to combine.

  6. Pour the batter into the sprayed ramekins and distribute evenly between the four. The batter will be a bit thick.

  7. Place the ramekins in the pot on the trivet/rack. 3 on the bottom, and 1 sitting on top of the 3. No need to cover them.

  8. Place the lid on the pot and lock in place, setting the steam release knob to the Sealing position.

  9. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes (High pressure).

  10. When the cooking cycle is finished, turn the steam release knob to the venting position to do a Quick Release of the steam/pressure.

  11. When the pin in the lid drops down you can open it. The cakes will be a little puffed up, but they will settle down.

  12. Please use extreme caution as you remove the ramekins, as they will be very hot, and very slippery. Use some oven mitts and a small towel.

  13. As soon as you are able to do so safely, invert the ramekins on individual small plates (or serve in the ramekin). Dust with powdered sugar, or garnish with ice cream, whipped cream, or some fresh berries.

  14. Serve immediately.