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Chocolate Lava Cake | Instant Pot or Oven

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These molten chocolate lava cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A delicious and easy dessert in your Instant Pot or oven.

Ingredients

Scale
  • 1 cup (180g) dark chocolate chips (or chopped dark chocolate)
  • ½ cup (113g) unsalted butter (cubed)
  • 3 large eggs
  • 1 tsp vanilla bean paste (or extract)
  • 1 ½ cups (180g) cups powdered sugar ((= icing sugar))
  • 7 tbsp flour (all purpose / plain)
  • 1 tsp instant Espresso powder ((optional))
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 4 tsp cocoa powder (or as needed)
  • melted butter (or cake release spray)
  • 2 tbsp Baileys (optional)
  • vanilla ice cream (optional)

Instructions

  1. Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.
  2. Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
  3. Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.
  4. Spray four ramekins or metal pudding molds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder. Divide the batter between the prepared ramekins or molds.
  5. Place the metal trivet in your pressure cooker and add 1 cup / 250ml of water. Place the ramekins on the trivet – you should have enough space to fit them all in a single layer but if not you can stack them.
  6. Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.
  7. Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).
  8. Preheat your oven to 400°F / 200°C. Place the molds on a heavy baking tray (one that will not warp in the oven) and cook for 18-20 minutes. The lava cakes will rise slightly if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.
  9. Leave to cool for two minutes. Carefully run a knife around the edge of the molds. Invert onto plates and serve.
  10. Preheat the air fryer to 350°F / 180°C. Place the molds in the air fryer basket and bake for 10-12 minutes until the lava cakes are set on top with a slight jiggle in the middle.
  11. Remove the lava cakes from the air fryer basket and leave them to cool for two minutes. Carefully run a knife around the edge of the molds. Invert onto plates and serve.
  12. Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.

Nutrition

Find it online: https://ingredientidea.com/chocolate-lava-cake-instant-pot-oven/