Description
Indulge in a warm, gooey chocolate lava cake made effortlessly in your Instant Pot. This decadent dessert is perfect for impressing guests or treating yourself any day of the week.
Ingredients
Scale
- 1 cup dark chocolate, chopped
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Your Ingredients: Gather all ingredients and chop dark chocolate and butter into manageable pieces.
- Melt Chocolate and Butter: In a heatproof bowl, combine chopped dark chocolate and unsalted butter. Place over a pot of simmering water (double boiler) and stir until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together granulated sugar, flour, and salt.
- Combine Wet Ingredients: Once the chocolate mixture cools slightly, add eggs one at a time along with vanilla extract. Mix until just combined.
- Fold in Dry Mixture: Carefully fold in the dry ingredient mixture until just combined; lumps are acceptable.
- Pour into Molds: Grease ramekins or silicone molds lightly and fill with batter about three-quarters full. Cover each mold tightly with aluminum foil.
- Cook in Instant Pot: Pour 1 cup of water into the Instant Pot. Place molds on a trivet inside the pot. Close the lid securely and set to high pressure for 10 minutes.
- Release Pressure: After cooking, carefully release pressure. Remove lids to reveal your delicious cakes!
- Serve: Transfer cakes to plates and cut into them to reveal the molten center. Serve with vanilla ice cream or fresh berries if desired.
Nutrition
- Serving Size: 1 cake (100g)
- Calories: 350
- Sugar: 28g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 125mg
Keywords: Ensure all ingredients are at room temperature for better mixing. For added flavor, consider incorporating espresso powder or swapping dark chocolate for milk or white chocolate. Store leftovers in an airtight container for up to two days; reheat gently in the microwave.