Easy Instant pot recipe for decadent Caramel Lava Cake with a warm, molten salted-caramel core. It's the ultimate chocolate dessert recipe ready in 30 minutes.
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 eggs, vanilla, salt and mix well. Sift in flour and whisk till everything is incorporated.
Assemble Caramel lava Cake
Grease silicone cupcake molds or 4 oz. ramekins (using Pam cooking oil spray). There are two options of making these Salted Caramel Lava cakes. Option 1: Pour batter in molds, filling them half way. Pour 1 teaspoon or more of salted caramel sauce in the center. Pour batter on top, leaving ¼ inch from the top. In this option, the caramel sauce will ooze out 'with' the chocolate lava, from within the cake. Option 2: Start by pouring caramel sauce at the bottom of the mold. Pour batter on top, leaving ¼ inch from the top. In this option, the salted caramel sauce will melt all over your lava cake when you invert it.
Instant Pot Recipe
Put 1 cup of water in the inner pot and place a trivet in it. Place the assembled cakes on the trivet. Close the lid and set the vent to sealing position.
Cook on MANUAL (hi-pressure) for 7 minutes. If you like a less gooey center, increase time to 8-9 minutes.
Manually release the pressure (quick release) and open the lid when the pin drops. Remove the cakes and cool them for 1 minute. Invert the cake into a serving plate and dust with confectioners sugar (optional). Serve with a scoop of your favorite ice cream.
Oven Method
Pre-heat oven to 425°F. Follow steps 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.
Video
Notes
Chocolate: Opt for bittersweet chocolate chips or go for semisweet chocolate chips for a sweeter cake.
Grease: If not using silicone cupcake molds, make sure to evenly grease the ramekins with cooking spray.
Baking time: The longer the cakes bake, the less molten the center. Start with the lower bake time and work your way up from there.
Cool slightly: Cool the cakes for 1 minute in their baking vessel, then invert immediately. This should ensure a clean release.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.