Picture this: a rich, gooey chocolate cake with an irresistible molten center, ready in minutes and served warm right from the Instant Pot. Sound too good to be true? Trust me, it’s not! This Instant Pot Lava Cake is your new go-to when those dessert cravings hit hard—perfect for date nights, dinner parties, or just an indulgent Tuesday treat. Let’s do this!
Why You’ll Love This Recipe
- It’s quick—under 30 minutes from start to finish.
- No need for a fancy oven, your Instant Pot does all the magic!
- Uses pantry staples like chocolate chips and eggs.
- Perfectly portioned—individually sized cakes mean everyone gets their own mini dessert.
Ingredients Breakdown
Essentials
- Semisweet Chocolate Chips: The star of the show! You can sub with dark chocolate if you like a deeper, less sweet flavor.
- Unsalted Butter: Adds richness. Salted works too; just skip the added pinch of salt.
- Eggs & Egg Yolks: Combine to create that luscious, velvety texture.
- Powdered Sugar: Sweetens without overwhelming the chocolatey goodness.
- All-Purpose Flour: Just a small amount to hold the cake together.
- Pinch of Salt: Enhances the flavors and balances the sweetness.
Pro Tips
- For an elevated twist, use good-quality chocolate bars instead of chips—chop them finely before melting.
- Want a hint of espresso? A teaspoon of instant coffee mixed with the batter will add depth to the chocolate flavor.
Step-by-Step Instructions
- Prep Your Ingredients: Grease 4 ramekins (6 ounces each) with butter or nonstick spray. Dust lightly with cocoa powder to prevent sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 20-second intervals, stirring until smooth. Let it cool slightly.
- Mix the Batter: In another bowl, whisk together the eggs, egg yolks, and powdered sugar until pale and fluffy. Gently fold in the melted chocolate mixture, followed by the flour and salt. Mix just until combined—don’t overmix!
- Fill the Ramekins: Divide the batter evenly among the ramekins, filling each about 3/4 full.
- Set Up the Instant Pot: Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange the ramekins on top (work in batches if necessary).
- Cook: Close the lid and set the valve to sealing. Select “Pressure Cook” on high for 9 minutes. Once done, do a quick pressure release.
- Cool Slightly: Carefully remove the ramekins from the Instant Pot. Allow them to rest for 2 minutes before running a knife gently around the edges to loosen.
- Serve: Invert each cake onto a plate, dust with powdered sugar, and serve immediately. Optional: Add a scoop of vanilla ice cream or whipped cream for an extra treat!
Chef’s Tips and Tricks
- Don’t overcook—the center should stay molten! Err on the side of undercooking and test one if you’re unsure.
- Make sure your ramekins are Instant Pot safe—ceramic or metal ones work best.
- No ramekins? Use heatproof glass jars or small metal bowls instead.
Recipe Variations and Serving Suggestions
- Flavor Boost: Add a splash of vanilla extract or a pinch of cinnamon for extra warmth.
- Fancy Garnishes: Top with fresh berries, caramel drizzle, or crushed nuts for added texture.
- Liqueur Lovers: Stir a tablespoon of Baileys or Grand Marnier into the batter for a grown-up twist.
- Serve with Style: Pair with a hot cup of coffee or chilled espresso martini for an indulgent pairing.
FAQs
Can I make this ahead of time?
Yes! Prepare the batter and divide it into the ramekins. Cover tightly and refrigerate for up to 24 hours. Add 1-2 extra minutes to the cooking time if baking straight from the fridge.
How do I store leftovers?
Lava cakes are best enjoyed fresh, but if you have extras, store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 15-20 seconds, but the molten center may firm up slightly.
Can I freeze these?
You can! Freeze the unbaked batter in the ramekins. When ready, cook directly from frozen in the Instant Pot, adding 2-3 minutes to the cooking time.
My lava cake didn’t have a gooey center. What happened?
It was likely overcooked. Try reducing the cooking time by 1-2 minutes next time. Every Instant Pot is slightly different, so some experimenting might be needed!
Can I double the recipe?
Absolutely! Just work in batches if your Instant Pot doesn’t fit all the ramekins at once.
