📝 About This Recipe
Experience the decadence of a high-end steakhouse dessert right from your pressure cooker. These lava cakes feature a sophisticated balance of bittersweet chocolate and a hint of espresso, resulting in a tender sponge that gives way to a luxurious, flowing center. Using the Instant Pot ensures a perfectly moist environment, guaranteeing that signature 'lava' flow every single time without the risk of drying out.
🥗 Ingredients
The Chocolate Base
- 4 ounces High-quality Bittersweet Chocolate (60% cocoa or higher, finely chopped)
- 1/2 cup Unsalted Butter (cut into small cubes)
- 1/2 teaspoon Instant Espresso Powder (enhances the chocolate flavor)
The Batter
- 2 Large Eggs (at room temperature)
- 2 Large Egg Yolks (at room temperature)
- 1/4 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Sea Salt (fine grain)
- 2 tablespoons All-Purpose Flour (sifted)
For the Ramekins
- 1 tablespoon Unsalted Butter (melted, for greasing)
- 1 tablespoon Unsweetened Cocoa Powder (for dusting the molds)
Garnish & Finishing
- 1 tablespoon Powdered Sugar (for dusting)
- 1/2 cup Fresh Raspberries (for garnish)
- 1/2 cup Heavy Whipping Cream (chilled, for whipping)
👨🍳 Instructions
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1
Generously grease four 6-ounce ceramic ramekins with melted butter. Dust the insides with cocoa powder, tapping out the excess; this ensures the cakes release easily and maintain a beautiful dark exterior.
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2
In a microwave-safe bowl, combine the chopped bittersweet chocolate and cubed butter. Microwave in 30-second intervals, stirring in between, until completely smooth and glossy.
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3
Stir the instant espresso powder into the warm chocolate mixture until dissolved, then set aside to cool slightly.
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4
In a separate large mixing bowl, whisk together the 2 whole eggs, 2 egg yolks, granulated sugar, vanilla extract, and sea salt. Whisk vigorously for about 2 minutes until the mixture is pale and slightly frothy.
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5
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
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6
Gently fold in the sifted flour using a silicone spatula. Stir only until no white streaks remain—do not overmix, or the cakes will become tough.
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7
Divide the batter evenly among the four prepared ramekins, filling each about 3/4 of the way full.
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8
Cover each ramekin tightly with a piece of aluminum foil to prevent excess moisture from the steam dripping onto the cakes.
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9
Pour 1 cup of water into the inner pot of your Instant Pot and place the steam rack (trivet) inside.
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10
Carefully arrange the ramekins on the trivet. You may need to stack them slightly or use a second rack if your pot is smaller.
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11
Secure the lid, set the valve to 'Sealing', and select 'Pressure Cook' or 'Manual' on High Pressure for 9 minutes.
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12
When the timer beeps, perform an immediate Quick Release of the pressure. Carefully remove the lid once the pin drops.
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13
Using tongs or silicone mitts, remove the ramekins from the pot. Take off the foil and let them rest on the counter for exactly 2 minutes.
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14
Run a thin knife around the edge of each cake. Place a dessert plate over the top of a ramekin and invert it. Let it sit for 10 seconds, then gently lift the ramekin to reveal the cake.
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15
Dust with powdered sugar and serve immediately while the center is still molten.
💡 Chef's Tips
Use high-quality bar chocolate rather than chocolate chips; chips contain stabilizers that prevent the 'lava' from flowing perfectly. Ensure your eggs are at room temperature to achieve the best volume when whisking. If you prefer a firmer center, increase the cook time to 10 minutes; for extra gooey, 8 minutes is the sweet spot. Don't skip the cocoa powder dusting—using flour for the molds can leave a white residue on your beautiful dark chocolate cakes. Always perform a Quick Release; leaving the cakes on Natural Release will result in fully cooked muffins rather than lava cakes.
🍽️ Serving Suggestions
Serve with a large scoop of premium Madagascar vanilla bean ice cream for a hot-and-cold contrast. A drizzle of salted caramel sauce over the top adds a lovely buttery dimension. Pair with a glass of Ruby Port or a robust Espresso Martini to complement the deep cocoa notes. Top with a dollop of chantilly cream and a sprig of fresh mint for a professional presentation. Add a sprinkle of flaky Maldon sea salt right before serving to make the chocolate flavors pop.