Chocolate Lava Cake Instant Pot Recipe 465

INSTANT POT CHOCOLATE LAVA CAKE

Steps:

• Spray two 6-oz ramekins with nonstick baking spray.
• Add the butter and chocolate to a small microwave-safe bowl. Microwave for 1 minute. Whisk the butter and chocolate together until combined. If the chocolate has not fully melted, microwave it for an additional 30 seconds.
• Whisk the egg and egg yolk into the butter and chocolate mixture.
• Add the powdered sugar, flour, vanilla, salt, and espresso powder. Whisk to combine.
• Divide the batter between the ramekins.
• Insert the trivet into the Instant Pot. Add just enough water so that the water line reaches the height of the trivet (in a 6-Qt. Instant Pot, it is about 1 ¾ cups).
• Place the ramekins on top of the trivet.
• Close the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook for 11 minutes with Manual release.
• When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the venting position. Be careful, it will steam!
• Remove the ramekins from the Instant Pot with an oven mitt and run a sharp knife around the edge between the ramekin and the cake. Then, allow the cakes to set for 2 minutes.
• Invert the cake onto a plate and garnish with powdered sugar, whipped cream, ice cream, or fresh berries. Serve immediately.

INSTANT POT CHOCOLATE LAVA CAKES

Steps:

• Lightly coat four 6-ounce heat-safe ramekins (each about 3 1/2 inches in diameter) with cooking spray. Add 1 1/2 teaspoons of the granulated sugar to each one, turning ramekin to coat all sides. Tap out any extra sugar out and set ramekins aside.
• Combine the butter and both chocolate chips in a medium heat-safe bowl and microwave in 15-second intervals until just melted, stirring with a heat-safe silicone spatula after each interval, 1 to 1 1/2 minutes.
• Immediately whisk in the brown sugar, then allow to cool for 5 minutes. Combine the salt, cornstarch and flour in a small bowl and stir to combine. Add the whole eggs, egg yolks and vanilla extract to the chocolate mixture and whisk until smooth and glossy. Whisk in the flour mixture until a thick batter forms.
• Divide the batter evenly among the 4 prepared ramekins. Cover each ramekin tightly with foil.
• Pour 1 1/2 cups water in the bottom of a 6- or 8-quart Instant Pot®. Place the steamer rack in the pot and put the ramekins on the rack in a single snug layer. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 10 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Use tongs to carefully remove the ramekins from the pot, then remove the foil. Allow to sit for 10 minutes. The cakes should look matte on top, but if any still look glossy and undercooked the cakes will finish setting up as they cool slightly.
• Use a paring knife to gently go around the edges of each cake and carefully invert onto a plate. Dust the cakes with confectioner's sugar and serve immediately.