Chocolate Lava Cake Instant Pot Recipe 465

INSTANT POT CHOCOLATE LAVA CAKES

Steps:

• Lightly coat four 6-ounce heat-safe ramekins (each about 3 1/2 inches in diameter) with cooking spray. Add 1 1/2 teaspoons of the granulated sugar to each one, turning ramekin to coat all sides. Tap out any extra sugar out and set ramekins aside.
• Combine the butter and both chocolate chips in a medium heat-safe bowl and microwave in 15-second intervals until just melted, stirring with a heat-safe silicone spatula after each interval, 1 to 1 1/2 minutes.
• Immediately whisk in the brown sugar, then allow to cool for 5 minutes. Combine the salt, cornstarch and flour in a small bowl and stir to combine. Add the whole eggs, egg yolks and vanilla extract to the chocolate mixture and whisk until smooth and glossy. Whisk in the flour mixture until a thick batter forms.
• Divide the batter evenly among the 4 prepared ramekins. Cover each ramekin tightly with foil.
• Pour 1 1/2 cups water in the bottom of a 6- or 8-quart Instant Pot®. Place the steamer rack in the pot and put the ramekins on the rack in a single snug layer. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 10 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Use tongs to carefully remove the ramekins from the pot, then remove the foil. Allow to sit for 10 minutes. The cakes should look matte on top, but if any still look glossy and undercooked the cakes will finish setting up as they cool slightly.
• Use a paring knife to gently go around the edges of each cake and carefully invert onto a plate. Dust the cakes with confectioner's sugar and serve immediately.

CHOCOLATE LAVA CAKE - INSTANT POT RECIPE - (4.6/5)

Steps:

• Place the egg and butter on counter to let them reach room temperature. Make sure the cake mold you are using will fit inside the pressure cooker you are using. Grease the cake mold with butter. Make sure you thoroughly grease the mold on all sides and in all crevices. You can use any oven or microwave safe container. Although a glass container is not recommended. Make sure there is a rack or some type of stand in the pressure cooker. You do not want the cake pan sitting on the bottom. Add 2 cups of water in the bottom of the pressure cooker. Measure flour and sugar into a bowl and either sift together or mix with a wire whisk. Place the chocolate chips and butter in a bowl. Either microwave (about 30 seconds) or melt in double boiler. Mix thoroughly. Add egg and vanilla into chocolate mixture. Using a hand mixer, mix until well blended. Add sugar and flour into mixture. After stirring with a spoon, blend with a hand mixer. Fill cake mold no more than half full. Cover with foil. Place cake mold on rack in the pressure cooker. If you don't have a handle on the rack to lift the cake out of the pressure cooker, just make one out of aluminum foil. Close and lock lid on pressure cooker. Cook on high heat setting for 8 minutes. Remove from heat and use the natural release method until the lid is safe to unlock. Remove the cake from the pressure cooker and remove foil. As with any cake in a cake pan, put a plate over the cake and invert. Cut into the cake, serve with vanilla ice cream and enjoy!