Instant pot lava cake recipe

Oozing chocolate filling in a rich chocolate sponge - delicious!

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Course: Dessert

Cuisine: American, English

Keyword: Instant pot chocolate lava cake, Instant pot chocolate lava cake recipe, Instant pot lava cake

Prep Time: 10

Cook Time: 10

Time to reach pressure and quick release: 5

Servings:

Calories: 659kcal

▢ 200 g Dark chocolate Around 70% cacao. Chocolate chips would also work.
▢ 150 g Butter I used salted, but unsalted would work if you add a pinch of salt.
▢ 4 Large eggs
▢ 100 g Brown sugar White would be fine.
▢ 1 tsp Vanilla essence Or paste.
▢ 1 tsp Cinnamon
▢ 100 g Plain flour All purpose for USA readers.
▢ 5 tsp Cocoa powder Optional.

Grease 5 x ramekin dishes with melted butter or cooking spray. Sift some cocoa powder on if desired.
Add the chocolate and butter to a microwave-safe bowl and melt in 30-second bursts. Stir and repeat until fully melted (you could also use the Bain Marie method).
Add the eggs to a large bowl, together with the sugar, vanilla and cinnamon. Mix well with an electric whisk or balloon whisk for around 1 minute.
Slowly add the chocolate and butter mix to the egg mixture and then sift the flour in. Fold everything together carefully until you have a smooth chocolaty batter.
Add equal portions of the mixture to the pre-prepared ramekins. Place the trivet in the instant pot and add 250ml of cold water. Place the ramekins on the trivet (if 5 won't fit put 4 in and balance the 5th in the middle).
Put the lid on the instant pot and set to high pressure for 10 minutes. Perform a quick release and remove the lid (be careful not to drip water from the lid onto the cakes).
Place the ramekins on a cooling tray and sift on some icing sugar if desired. Serve straight away.

We like to serve our lava cakes with vanilla ice cream or with double (heavy) cream for a touch of extra indulgence.

If you are watching your sugar intake, this could be swapped for a sugar alternative such as erythritol.