Chocolate Lava Cake is what happens when chocolate cake meets chocolate soufflé! Also, know as Molten Lave Cake, this popular dessert gets it’s name from the warm liquidy- velvety chocolate center, inside a moist and decadent cake. I won’t be surprised if this happens to be the world’s No.1 date-night dessert, it is mine! In my home, it’s best served warm with some vanilla ice-cream! My kids’s latest favorite is to have with Salted Caramel Ice Cream!
Individual Lava cakes:
Since this is a decadent dessert, I like to make individual portions using these Silicone Cupcake Liners. These liners serve three great purposes in my home: First, the silicone molds don’t get hot to the touch after baking, so handling is super easy, my kids bake with these often. Second, taking the lava cakes out of these molds is a breeze. Simply, invert them on to your serving dish, and they slip out nice and easy. Third, it does portion control for me. I take one, finish it and feel satisfied that I had a full dessert. This single serving cake looks tiny, but it is enough to satisfy my sweet tooth. After having one, I don’t feel like going for seconds, like I would be tempted to, if it were a cake:-)
I made this cake in the Instant Pot DUO and it was really moist and delicious. But you can easily make this decadent dessert in the oven as well.
Pre-heat oven to 425°F. Follow step 1 and 2. Place the cakes on a cookie sheet and bake for 11-13 minutes, depending on how gooey you want the center to be.
Flavor Variation: If you haven’t tried out Salted Caramel Molten Lava Cakes yet, you’re missing something! Try them, you might fall in love with them!
15-Minute Chocolate Lava Cake (Instant Pot / Oven)Print Recipe
- 1/2 stick softened butter ( 4 tbsp. or 2 oz.)
- 2 ounces Ghirardelli Semi-Sweet Chocolate Chips
- 6 tablespoons - 1/2 cup Confectioners Powdered Sugar, (I prefer 6 tbsp. for moderate sweetness)
- 1 egg + 1 egg yolk
- 1/2 teaspoon Vanilla Extract
- pinch of Salt
- 3 tablespoons All Purpose Flour
- Serving Suggestions(optional)
- Vanilla Ice-cream, or, Salted Caramel Ice-Cream, or,
- Powdered sugar, for dusting on top
Melt butter and chocolate chips in the microwave, about 30 seconds to a minute. Using a whisk, mix well. Sift in confectioners sugar and mix again. Add egg, vanilla and salt and mix well. Sift in flour and whisk till everything is incorporated.
Grease silicone cupcake moulds or 4 oz. ramekins and pour the batter, leaving 1/4 inch space from the top.
Put 1 cup water and place trivet in the Inner pot of Instant Pot. Place cakes on trivet. Close lid. Set vent to SEALING. Cook on MANUAL (hi-pressure) for 7 minutes. If you like a more gooey center, reduce time to 6 minutes, if you like a more cake-like center, increase time to 9 minutes.
QR-quickly release the pressure and remove the cakes. Cool for 2 minutes. Invert the cakes into the serving plate and dust with confectioners sugar (optional). Serve warm as-is, or with a scoop of vanilla or your favorite ice-cream. Enjoy!