Ingredients

The following ingredients have 4 Servings
  • 1 cup water
  • 1/4 cup unsalted butter (cut into cubes)
  • 4 oz. semi-sweet chocolate (or dark chocolate)
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon espresso powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

Instruction

  • Butter the ramekins and set them aside.
  • Add 1 cup of water to the instant pot and set the trivet inside.
  • In a medium mixing bowl, add butter and chocolate. Microwave in 15-second intervals, until the butter, is melted. Whisk well until the chocolate melts. The mixture should be smooth.
  • Add powdered sugar and espresso powder. The mixture should be thick and smooth.
  • Add egg and egg yolk and vanilla and whisk well.
  • Add flour and salt and fold in with a spatula. Do not overmix!
  • Divide the chocolate batter evenly among the ramekins. Place ramekins onto the trivet in the Instant Pot.
  • Close the lid and point the valve to the "sealing" position. Newer models do it on their own.
  • Cook on high pressure for 8 minutes.
  • When the timer is done, press the "cancel/off" button. Do a quick pressure release.
  • Carefully open the lid and wearing an oven mitt, remove ramekin from the IP.
  • Cover each ramekin with a plate, flip over, tap the ramekin and gently remove the cake.
  • Let it cool for a few minutes, dust with powdered sugar and serve.