Chocolate Lava Cake shares like a luscious spell bounding secret as it spills its melted center slowly to the plate. The molten creamy elixir vexes your appetite with the burning desire of tasteful satisfaction. The soft moist breaded outer layer is gorgeous when sprinkled with powdered sugar. The tastes and textures are artfully formed with resonating notes as they breath intoxicating chocolate waves of deliciousness. Rich with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. Occasionally I admit, my craving can only be met by this hauntingly enticing classic Chocolate Lava Cake. Smiling inwardly cutting the first bite and watching the sweet magma center loose its shape is a food lovers dance of seduction. I carry my heart one spoonful at a time to my lips as I dine on what might be my favorite dessert. This recipe is a perfect sweet ending to any occasion. My family swoons every time I make this and that I must say never gets old.
Watch the video and follow the instructions below to be on your way to the universal joy of homemade Chocolate Lava Cake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that can be ready to eat in approximately 20 minutes total. Cook time and rest time is less than 10 minutes. Clean up is easy and the dessert is fantastically delectable. My entire family absolutely loves this recipe and I know yours will too.
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
Ingredients
In a large bowl: add eggs, egg yolks, sugar and salt.
Beat, using a hand mixer, on high for 5 minutes or until thickens and looks pale.
Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and butter to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.
Slowly add the melted chocolate to the large bowl of beaten eggs and mix. Add flour and mix/fold together until the batter becomes thick. (Note: Do NOT use a hand mixer).
Divide the chocolate batter evenly and place in the ramekins (I used an ice cream scooper).
Butter each ramekin, then lightly coat them with flour.
Divide the chocolate batter evenly and place in the ramekins (I used an ice cream scooper).
Place the trivet in the 6 qt pressure cooker. Add 1 cup cold water. Place three (3) ramekins side by side in the trivet and stack one (1) ramekin in the center of the pot on top of the three below (see pictures and video for reference).
Place the lid on. Pressure cook on high for 7 minutes, followed by a quick release . Follow the manufacture instructions for releasing the pressure. Remove the lid. The sides of the cake should look firm and solid – the tops still should look soft.
Remove the ramekins from the cooker (be careful – very hot) and place them on a baking rack (use heatproof glove or mitten). Let cakes rest for exactly 2 minutes. Gently run a thin knife around the edges of the cake. Be careful to avoid tearing or cutting the cakes. Place the cake upside down on a plate or cover each ramekin with a plate and flip, slowly lift the bowl.
Dust cake with powdered sugar (optional). Serve with fresh raspberries, strawberries or ice cream. Serve immediately and enjoy!
Recent Posts
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Share on social media
Instant Pot Lava Cake
Equipment
- Pressure Cooker / Instant Pot
- 4 ramekin dish 6 oz each
Ingredients
- 6 oz Ghirardelli bittersweet chocolate 60-70% cacao (not chips)
- 1 stick unsalted butter about ½ cup
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- ¼ tsp salt
- 2 tbsp all-purpose flour
- softened unsalted butter & flour to coat the ramekins
Instructions
- In a large bowl: add eggs, egg yolks, sugar and salt. Beat, using a hand mixer, on high for 5 minutes or until thickens and looks pale.
- Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and butter to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.
- Slowly add the melted chocolate to the large bowl of beaten eggs and mix. Add flour and mix/fold together until the batter becomes thick. (Note: Do NOT use a hand mixer).
- Butter each ramekin, then lightly coat them with flour. Divide the chocolate batter evenly and place in the ramekins (I used an ice cream scooper).
- Place the trivet in the 6 qt pressure cooker. Add 1 cup cold water. Place three (3) ramekins side by side in the trivet and stack one (1) ramekin in the center of the pot on top of the three below (see pictures and video for reference). Place the lid on. Pressure cook on high for 7 minutes, followed by a quick release . Follow the manufacture instructions for releasing the pressure. Remove the lid. The sides of the cake should look firm and solid – the tops still should look soft.
- Remove the ramekins from the cooker (be careful – very hot) and place them on a baking rack (use heatproof glove or mitten). Let cakes rest for exactly 2 minutes. Gently run a thin knife around the edges of the cake. Be careful to avoid tearing or cutting the cakes. Place the cake upside down on a plate or cover each ramekin with a plate and flip, slowly lift the bowl.
Dust cake with powdered sugar (optional). Serve with fresh raspberries, strawberries or ice cream. Serve immediately and enjoy!
Video
- More Instant Pot Recipes
More Dessert Recipes
Published by