February 11, 2021

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Original Post: May 5, 2020 • Updated: February 11, 2021

Audrey Hepburn was the biggest fan of chocolate cake. She loved having it all the time. She once said, “Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.” Chocolate cake does a lot of good. It’s quite the comfort food dessert.

Enjoy this decadent and fudgy chocolate lava cake. Elegant, easy, and delicious. It comes together in less than 10 minutes. It’s the easiest molten lava chocolate cake you’ll ever make. You can’t go wrong with this cake or chocolate.

It’s a simple dessert to make in your pressure cooker. Dazzle your loved ones with this cake. 🍫

Instant Pot Chocolate Lava Cake

Ashlee

Enjoy this decadent and fudgy chocolate lava cake. Elegant, easy, and delicious. It comes together in less than 10 minutes. It’s the easiest molten lava chocolate cake you'll ever make. You can’t go wrong with this cake or chocolate.

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Prep Time 6

Cook Time 9

Total Time 15

Course Dessert

Servings 4

Ingredients

For Cake:

1 Tbsp cocoa powder, for dusting of ramekins
1/2 cup unsalted butter, melted
1 cup semi-sweet chocolate chips
1 cup powdered sugar
3 eggs
1 egg yolk
1 tsp vanilla extract
1/4 tsp salt
6 Tbsp all-purpose flour

For Garnish:

powdered sugar, for garnish
vanilla ice cream, to serve with cake, optional
chocolate syrup, for garnish, optional
fresh strawberries, halved, for garnish

Instructions

For Cake:

Prepare ramekins and lightly coat with nonstick spray. Sprinkle with cocoa powder. Rotate cocoa powder along the sides in the ramekin to coat and lightly dust the bottom. Set aside.
In a large microwave safe bowl, combine butter and chocolate chips. Put in microwave. Melt butter and chocolate chips in 30 second intervals and stirring between intervals (about 1 1/2 to 2 minutes).
Add powdered sugar to chocolate mixture. Mix together. Then, add three eggs and one egg yolk. Mix until smooth. Add vanilla, salt and flour. Mix until well combined.
Pour chocolate mixture into ramekins (about 3-4). Place ramekins on top of metal trivet in pressure cooker. Add 1 cup of water. Place lid on. Select the “manual” setting and adjust pressure to high. Set time for 9 minutes. Set spout to “sealing” not “venting”.
After done, do a “quick-release”. Remove ramekins from pressure cooker. Allow to cool for 2 minutes. Transfer ramekin to a plate and turn upside down. Remove ramekin.

For Garnish:

Garnish with powdered sugar and other desired toppings. Serve immediately with ice cream and strawberries.

Notes

Do not over-bake. If the cakes get over-baked, the center will stiffen and won’t have the runny texture this cake needs to have.
Run a couple test batches. If the time is too much and it over-bakes. Reduce the time by 1 minute and try another batch.

Suggested Sides: