Instant Pot Chocolate Lava Cake Recipe

Gather your loved ones and create magical moments with our delicious Instant Pot Chocolate Lava Cake Recipe. This heavenly dessert is a true testament to love, warmth, and culinary creativity. Imagine the joy of cutting into a rich, perfectly baked chocolate cake and watching as the molten center oozes out, ready to be devoured with a scoop of vanilla ice cream. It’s not just a dessert; it’s an experience, perfect for date nights, family dinners, or any special occasion. The beauty of using an Instant Pot means you can achieve this gourmet delight with ease, making it accessible even on the busiest of days.

Recipe Summary:

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Skill Level: Easy

Ingredients:

• 1/2 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 1 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• Powdered sugar for dusting
• Vanilla ice cream (optional)

Instructions:

1. Grease four small ramekins with butter and lightly dust with flour. Set aside.
2. In a microwave-safe bowl, melt the butter and chocolate chips together in 20-second intervals, stirring in between until smooth.
3. Add powdered sugar to the chocolate mixture and stir until fully combined.
4. Add the eggs and egg yolks, mixing well until the batter is thick and glossy.
5. Stir in the vanilla extract, followed by the flour and salt, mixing until just combined.
6. Divide the batter evenly among the prepared ramekins.
7. Pour 1 cup of water into the Instant Pot and place the trivet inside with the handles up.
8. Place the ramekins on the trivet. You may need to stack them depending on the size of your Instant Pot.
9. Close the Instant Pot lid and set the valve to sealing. Select “Manual” or “Pressure Cook” and adjust the timer to 7 minutes on high pressure.
10. Once the cooking time is complete, perform a quick release by carefully turning the valve to venting.
11. Carefully remove the ramekins from the Instant Pot using tongs. Let them sit for a minute before running a knife around the edges to loosen the cakes.
12. Invert the ramekins onto serving plates, dust with powdered sugar, and serve immediately with a scoop of vanilla ice cream if desired.

Helpful Tips:

• Ensure that the chocolate and butter mixture is completely smooth before adding the eggs to prevent curdling.
• You can prepare the batter ahead of time and refrigerate the filled ramekins until ready to cook.
• If you don’t have ramekins, you can use oven-safe mugs or jars.

Storage Instructions:

Store any leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat carefully in the microwave in 15-second increments.

Ingredient Substitutions:

• You can use dark chocolate chips for a richer flavor.
• For a dairy-free option, replace butter with coconut oil and use dairy-free chocolate chips.

Pairings:

• A dollop of whipped cream or a drizzle of caramel sauce can elevate the dessert.
• Pair it with a cup of freshly brewed coffee or a glass of red wine for an indulgent experience.

At Zynahz, we believe that creating delicious meals should be a joyous journey filled with love and creativity. This Instant Pot Chocolate Lava Cake Recipe is just one of the many ways we strive to bring happiness and togetherness into your kitchen. We encourage you to try this recipe, share your results with us, and spread the joy with your friends and family. Don’t forget to explore more on Zynahz, follow us on social media, and sign up for our newsletter to stay inspired with endless culinary adventures.