Ingredients

The following ingredients have 4 Servings
  • cooking spray (for coating ramekins)
  • granulated sugar (for coating ramekins)
  • 1 cup chopped semi-sweet chocolate ((about 6 ounces))
  • 1/2 cup unsalted butter
  • 1/2 teaspoon espresso powder (optional)
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup confectioners sugar ((powdered sugar))
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons flour

Instruction

  • Spray four 6-ounce heat-safe ramekins with cooking spray and then sprinkle with granulated sugar. Shake the sugar around the ramekin to coat all the sides and then shake out excess sugar into the trash or over the sink.
  • Pour 1.5 cups of cold tap water into the inner pot of the instant pot and place in a trivet or rack.
  • Chop the chocolate if needed into morsel size pieces. Slice the butter into several slices and then combine the chocolate and butter In a medium heat-safe bowl. Microwave for 45-seconds and then stir well. Microwave in additional 15-second intervals as needed to fully melt the chocolate. Once melted, stir in the espresso powder and set to the side to cool slightly.
  • In a large mixing bowl, mix together the 2 eggs, 2 egg yolks, powdered sugar, vanilla, and a pinch of salt until well combined and the sugar has dissolved into the egg mixture.
  • Slowly whisk in the melted chocolate to the egg mixture until combined. Fold in the flour until just incorporated into the batter.
  • Evenly divide the batter between the four ramekins, using an ice cream scoop for easy, even transfer. Cover each ramekin with foil.
  • Place the ramekins on the trivet, stacking carefully on top of each other to fit. You can use a separate rack to place on top of the first layer of ramekins if you have it. If not, just carefully stack the second layer on top of the first layer.
  • Using the manual or pressure cook button, set to cook for 5 minutes on high pressure.
  • Once cook time has elapsed let the pressure release naturally for exactly 5 minutes. Then do a quick release of any remaining pressure by carefully hitting the vent knob from sealed to venting using a long wooden spoon.
  • Carefully remove the ramekins from the inner pot and let sit for 2-5 minutes before serving.
  • To serve the lava cakes, run a knife around the edges of the ramekin and then invert onto a plate. Dust with powdered sugar and top with ice cream or whipped cream and serve immediately.