Ooey, Gooey Molten Chocolate Lava Cake (in the Instant Pot!)
It’s kind of funny when you talk to people about going on cruises, you get plenty of opinions like, “oh….you’ve got to try this!” or “you’re going to love this!” There is so much to love about a cruise--tons of endless food, no matter the time of day, fancy dinners, awesome musical and comedy shows, plenty of sunshine and sandy beaches, and unlimited ice cream cones! That is what my husband was so excited to go back for. Haha! While I love a good vanilla cone, what I can’t wait to go back for is the chocolate lava cake.
Just ask my kids how much I revere that chocolate cake and how often I talk about it! They are probably thinking, “Alright, already! Just go on a dang cruise so you will shut up about the dang cake, for goodness sake!”
I don’t have plans to go on another cruise anytime soon, but the good news is--I no longer have to gab relentlessly about that delicious molten lava cake so much! I have found the perfect recipe for two, and even better--it’s in the Instant Pot and is finished in less than 20 minutes!
While of course this sounds like a perfect Valentine’s dinner dessert, (definitely keep this one in mind for Valentine’s--it’s perfect and that’s just a couple months away so you’ll want to remember this one!) in my opinion, any old night is a great one to enjoy a beautiful cake with a loved one!
This chocolate cake is probably going to single-handedly going to get me through the holidays. As I inevitably stay up all hours of the night making homemade gifts for my kids and/or the small gifts for neighbors. I swear every year to my husband that I’ll ditch all the homemade stuff that year, but I never do. (Sorry, not sorry, toots! The homemade gifts are memories that will last a lifetime. End of story!) Anyway, I’ll just tell myself, Get __________ done and you can make that super easy chocolate lava cake! You got this, girl!! I know I shouldn’t reward myself with sweets…..but sometimes a girl’s gotta do what a girl’s gotta do!
Or, it will help my keep my sanity right now as they push Christmas on us like never before! November 1st we went out shopping as a family and in all of the stores we shopped in, they had Christmas music going already. Back on June 25th, I remember half of Hobby Lobby was already stocked with Christmas stuff! June 25, people!!!! Before you know it, Christmas will just be here to stay all year round! You’ll be hearing the 12 days of Christmas song in March. This cake might single handedly be the thing that gets you through. I’m telling you.
Two questions for you--if you have been on a cruise, what is your favorite thing about it that you look forward to doing again or eating again on your next one? And second, do you think they push Christmas a little early, or is it just me?! Please share your thoughts in the comments below.
And now for this divine chocolate cake recipe….
1 cup water
1/4 cup unsalted butter
2 ounces semi-sweet or dark chocolate (the better quality chocolate you get, the more delicious it will be)
1/2 cup powdered sugar
1 large egg
1 egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup all-purpse flour
1/4 teaspoon salt
Directions:
Just ask my kids how much I revere that chocolate cake and how often I talk about it! They are probably thinking, “Alright, already! Just go on a dang cruise so you will shut up about the dang cake, for goodness sake!”
I don’t have plans to go on another cruise anytime soon, but the good news is--I no longer have to gab relentlessly about that delicious molten lava cake so much! I have found the perfect recipe for two, and even better--it’s in the Instant Pot and is finished in less than 20 minutes!
While of course this sounds like a perfect Valentine’s dinner dessert, (definitely keep this one in mind for Valentine’s--it’s perfect and that’s just a couple months away so you’ll want to remember this one!) in my opinion, any old night is a great one to enjoy a beautiful cake with a loved one!
This chocolate cake is probably going to single-handedly going to get me through the holidays. As I inevitably stay up all hours of the night making homemade gifts for my kids and/or the small gifts for neighbors. I swear every year to my husband that I’ll ditch all the homemade stuff that year, but I never do. (Sorry, not sorry, toots! The homemade gifts are memories that will last a lifetime. End of story!) Anyway, I’ll just tell myself, Get __________ done and you can make that super easy chocolate lava cake! You got this, girl!! I know I shouldn’t reward myself with sweets…..but sometimes a girl’s gotta do what a girl’s gotta do!
Or, it will help my keep my sanity right now as they push Christmas on us like never before! November 1st we went out shopping as a family and in all of the stores we shopped in, they had Christmas music going already. Back on June 25th, I remember half of Hobby Lobby was already stocked with Christmas stuff! June 25, people!!!! Before you know it, Christmas will just be here to stay all year round! You’ll be hearing the 12 days of Christmas song in March. This cake might single handedly be the thing that gets you through. I’m telling you.
Two questions for you--if you have been on a cruise, what is your favorite thing about it that you look forward to doing again or eating again on your next one? And second, do you think they push Christmas a little early, or is it just me?! Please share your thoughts in the comments below.
And now for this divine chocolate cake recipe….
INSTANT POT CHOCOLATE LAVA CAKE FOR TWO
Serving size: 2
Ingredients:
1 cup water
1/4 cup unsalted butter
2 ounces semi-sweet or dark chocolate (the better quality chocolate you get, the more delicious it will be)
1/2 cup powdered sugar
1 large egg
1 egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup all-purpse flour
1/4 teaspoon salt
Directions:
1. Make sure the stainless steel insert is in your Instant Pot. Butter the ramekins and set aside. Measure out flour and powdered sugar, by spooning each into a measuring cup. This ensures an accurate amount of flour used. Do not use unbleached flour.
2. Add 1 cup of tap water to the IP. Set the trivet (the metal rack that came with your Instant Pot), inside.
3. In a medium mixing bowl, place butter (cut into squares) and chocolate. Microwave in 15-second intervals, until the butter is melted. Whisk until the chocolate melts with warm butter. The mixture should be glistening and smooth.
4. Add powdered sugar. If your powdered sugar is clumpy, sift it over the chocolate mixture, then whisk in. The mixture should be thick.
5. Add egg and egg yolk and vanilla and whisk well. Add flour and salt (for best result, sift right over the chocolate mixture) and gently fold in with a spatula. Do no overmix!
6. Divide the choclate batter evenly among the ramekins. Place ramekins on trivet in the Instant Pot. Close the lid and set valve to “sealing” position. Newer models do it on their own. Make sure the IP is set to cook at HIGH pressure. Press “manual” or “pressure cook” button and set timer to 8 minutes. The IP will beep and start coming to pressure. It took 4 minutes for my Instant Pot to come to pressure.
7. When the timer is done, press the “cancel/off” button. Switch the valve to “venting” position to release the pressure.
8. When the pressure pin is down, carefully open the lid away from your face. Carefully, wearing oven mitts, remove ramekin from the IP. Cover each ramekin with a plate, flip over, tap the ramekin and gently remove. The cake should pop right out. Let it cool for a few minutes, dust with powdered sugar and serve.
2. Add 1 cup of tap water to the IP. Set the trivet (the metal rack that came with your Instant Pot), inside.
3. In a medium mixing bowl, place butter (cut into squares) and chocolate. Microwave in 15-second intervals, until the butter is melted. Whisk until the chocolate melts with warm butter. The mixture should be glistening and smooth.
4. Add powdered sugar. If your powdered sugar is clumpy, sift it over the chocolate mixture, then whisk in. The mixture should be thick.
5. Add egg and egg yolk and vanilla and whisk well. Add flour and salt (for best result, sift right over the chocolate mixture) and gently fold in with a spatula. Do no overmix!
6. Divide the choclate batter evenly among the ramekins. Place ramekins on trivet in the Instant Pot. Close the lid and set valve to “sealing” position. Newer models do it on their own. Make sure the IP is set to cook at HIGH pressure. Press “manual” or “pressure cook” button and set timer to 8 minutes. The IP will beep and start coming to pressure. It took 4 minutes for my Instant Pot to come to pressure.
7. When the timer is done, press the “cancel/off” button. Switch the valve to “venting” position to release the pressure.
8. When the pressure pin is down, carefully open the lid away from your face. Carefully, wearing oven mitts, remove ramekin from the IP. Cover each ramekin with a plate, flip over, tap the ramekin and gently remove. The cake should pop right out. Let it cool for a few minutes, dust with powdered sugar and serve.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
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- www.crunchycreamysweet.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
