Instant Pot Lava Cake

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. 

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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!

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Instant Pot Lava Cake

Soft cake with buttery rich melted chocolate in the middle.
No ratings yet
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Dessert
Cuisine American
Servings 4
Calories

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

    Keyword best instant pot lava cake, easy lava cake, Holiday dessert, instant pot lava cake, pressure cook lava cake, Valentine dessert
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Instant Pot Birria Tacos with Consommé

    Gorgeous corn tortilla Birria Tacos dipped in stewed to perfection consommé, is so mouth watering delicious, you must give this carefully prepared meal a try. These juicy tender meat filled fried tacos are fun for the entire family as the consommé in this recipe can serve as a dip or a stand alone respectable side soup. Try not to bite off more then you can chew, because it is difficult to eat just one. We proudly added this to our rotating menu and have a new family favorite. Using a pressure cooker will cut cook time to less than two hours and maintain the authenticity that traditionally takes up to eight hours to achieve. The preparation still requires care and patience but this method of cooking will save a full day of kitchen time. Be fearless in your food adventures and serve this recommendation with those you share your life with.

    Great for celebrations, tailgating or a comforting meal while watching movies. The aromas from the stew and the cheese melting as the corn tortillas fry, will have the inhabitants of your residence standing in the kitchen waiting like hungry animals. The consommé is a savory compliment for dipping the hot crispy melted tacos, that will drip with flavor, as you take the first crunchy bite into the tender juicy meat and cilantro infused onions releasing them from their cheese filled, sealed to perfection, crispy fried shells. Check out the video and carefully follow the detailed instructions to be on your way to yet another memorable communal foodlicious experience.

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    One of the best parts about this dish is the consommé dip.

    Chunk roast and bone-in shank.

    Ingredients

    Deseed the dried guajillo peppers.

    In a medium size pan, add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let rest for at least 10 minutes. Reserve the soaking water.

    Place the marinade ingredients, boiled guajillo peppers and infused water in a blender.

    Blend until smooth.

    Cover and refrigerate the marinate for at least 3 hours or up to 8 hours.

    Transfer the marinate mixture with the meat to the pressure cooker with the rest of the ingredients. Pressure cook for 45 minutes and natural release (approximately 60 minutes).

    Remove the cooked beef and place in a bowl. Discard the bones, cinnamon and bay leaves.

    Shred meat.

    Reserve the grease and corn tortillas.

    Place the greased corn tortilla on a griddle/ skillet.

    Add cheese, meat, onion and cilantro.

    Fold the corn tortillas in half.

    Fried both sides until crispy.

    Dip the Birria Tacos into the consommé.

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    Instant Pot Birria Tacos with Consommé

    5 from 2 votes
    Prep Time 20 mins
    Cook Time 45 mins
    Marinate 3 hrs
    Total Time 4 hrs 5 mins
    Course Main Course
    Cuisine Hispanic
    Servings 10
    Calories

    Equipment

    • Pressure Cooker or Slow Cooker

    Ingredients
      

    Marinade

    • 2 lb chuck roast beef
    • 2 lb bone-in beef shank
    • 1 cup chopped/diced tomatoes with juice
    • ¼ cup vinegar
    • 1 tbsp spanish paprika
    • 1 tsp salt
    • 1 tsp cumin
    • 7 oz chipotle peppers in adobo sauce 1 can
    • 6 garlic cloves
    • 2 cups water or unsalted beef broth
    • 5 guajillo chili (Chile guajillo) dried

    Stew

    • 4 bay leaves
    • 1 cinnamon stick
    • 1 onion chopped
    • 6 cups water
    • 2 tsp salt
    • 1 tsp thyme
    • 1 tsp ground clove
    • 1 tsp dried oregano

    Toppings

    • 4-6 cups Mexican cheese shredded
    • 1 cup chopped cilantro
    • 1 cup chopped onions

    6" – Corn Tortillas

      Instructions
       

      • Deseed the dried guajillo peppers.
      • In a medium size pan: add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let cool for at least 10 minutes. Reserve the infused water.

      Marinate

      • Wash and rinse the meat, place in a big bowl and set aside.
      • Place the marinade ingredients, boiled guajillo peppers and infused water in a blender. Blend until smooth.
      • Pour marinade over the meat. Turn meat until evenly coated. Cover and refrigerate.
      • Marinate the meat in the sauce for at least 3 hours. For best resuts marinate overnight (~8 hours).

      Pressure Cook or Slow Cooker

      • Transfer the marinade mixture and the meat to the pressure cooker/slow cooker.
      • Add the rest of the seasoning ingredients to the cooker and gently mix.
      • Pressure cook for 45 minutes and then natural release for ~60 minutes [Follow the manufacture's instructions]. Slow Cook on low for 8-10 hours or high for 4-5 hours.
      • Remove the cooked beef, place in a bowl, and shred (suggest using tongs or a couple of forks). Discard the bones, cinnamon and bay leaves.
      • Scoop out the grease floating on top of the stew and reserve it to a flat plate to fry the tortillas.
      • Return 1-2 cups of the shredded meat to the pressure/slow cooker to complete the consommé (dip).

      Fry

      • Heat the griddle/skillet to medium-high.
      • Lay 1 corn tortilla at a time on the flate plate of reserved grease and coat each side well. (see video for reference)
      • Transfer the well coated corn tortillas to the griddle/skillet.
      • Spread a generous amount of cheese on the tortillas. Wait for the cheese to melt a little before proceeding.
      • Place meat, onions and cilantro on one side of the tortillas. (see pictures for reference)
      • Fold the tortilla in half to form the taco. Cook both sides to desired level of crisp.
      • Repeat steps as necessarry to complete meal preperations.

      Consommé

      • Optional: Add salt & pepper to taste.
      • Serve in a small bowl; top with fresh chopped onions and cilantro.

      Dip the Birra Taco into the Consommé before each bite.

        Enjoy!

          Keyword Authentic birria taco recipe, best birria taco recipe, birria taco with consommé, Hispanic birria tacos, Instant pot birria taco with consommé, instant pot birria tacos, pressure cooker birria tacos
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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