Easy Instant Pot Lava Cake (Molten Lava Cake)

Chocolate lava cake with a melty core topped with raspberry

4.69 from 19 votes

Easy Instant Pot Lava Cake (Molten Lava Cake)

Easy Instant Pot Lava Cake! The ultimate chocolate fix with 7 ingredients in 20 mins. Rich, individual & indulgent with a gooey molten center.

Prep Time10

Cook Time7

Resting Time1

Total Time28

Course: Dessert

Cuisine: American

Servings: cakes

Calories: 653kcal

Author: Aneesha Gupta

Equipment

Instant Pot

Ingredients

For Prepping The Ramekins

1 teaspoon olive oil or melted butter
1 teaspoon granulated sugar

Lava Cake

4 tablespoon unsalted butter softened
½ cup Bitter-Sweet Chocolate Chips (4 ounces)
6-8 tablespoon Confectioners Powdered Sugar Adjust to taste. (I add 6 tbsp)
1 egg
1 egg yolk
½ teaspoon Vanilla Extract (optional)
⅛ teaspoon Salt
2 tablespoon All Purpose Flour
1 cup water for pressure building

Serving Suggestions

Vanilla Ice-cream or Salted Caramel Ice-Cream
Powdered sugar for dusting on top
2-4 strawberries or raspberries

US Customary - Metric

Instructions

Prepare Ramekins: Grease the ramekins with cooking spray or melted butter. For extra insurance, add 1 teaspoon of granulated sugar or flour, swirl it around, until it coats the ramekin. Discard the excess.
Melt butter & chocolate: Add butter and chocolate chips to a heat-safe bowl and microwave in two 30-second increments. Use a whisk and mix until smooth.
Add all ingredients: Sift in confectioners' sugar and mix again. Add eggs, vanilla, and salt, and mix again. Sift in flour and whisk till everything is incorporated and lump-free.
Pressure cook: Divide the batter equally into 2 ramekins. Loosely cover them with foil. Add 1 cup of water to the Instant Pot, place a trivet, and place the ramekins on top. Close the lid and pressure cook for 7 minutes at high pressure.
Cool the cakes: After pressure cooking, carefully perform a quick release of pressure. Remove the ramekins, uncover them, and cool for 5 minutes.
Invert cake: Run a knife around the edges of the cake. Place a serving plate on top of a ramekin and gently flip and tap to release the cake onto the plate. Alternatively, leave it in the ramekin and serve it as-is.
Serve warm: Dust powdered sugar on the cake. Enjoy it as-is, or serve it with fresh strawberries or raspberries, or a scoop of vanilla ice cream.

Video

Notes

Quantity: This recipe yields two 4-oz portions.
Chocolate: Use the best-quality chocolate, as it makes or breaks this dessert. I find bittersweet chocolate chips to be perfect for these cakes.
Sweetness: You can adjust this to your taste. My family prefers 6 tablespoon for this quantity. For sweeter cakes, add 7 tablespoon or 8 tablespoon (½ cup).
Prepare ramekins: Grease and dust the ramekins to ensure easy release of the cakes.
Adjust gooeyness: If you like a more cooked center, add another minute to the pressure-cooking time. If you prefer a gooier center, reduce it by a minute.
To make ahead: Assemble the batter, pour into ramekins, cover with plastic wrap, and refrigerate till later. Pull them out 30 minutes before baking.
Note about storing: These lava cakes are best right after baking. If you're storing a cooked lava cake for later, it may lose its gooey center or lava-like texture when reheated.
Multiply this recipe: You can fit up to 4 ramekins in a 6-qt Instant Pot or 8 ramekins in an 8-qt Instant Pot, with the same pressure-cooking time. If cooking a larger batch, I would recommend baking these cakes in the oven.

Note: The nutrition facts below are my estimates and are based on two 4-oz lava cakes. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition