2 tbsp heavy cream
1 tsp butter
1 1/2 oz semi-sweet/dark chocolate
Chocolate Cake Batter
1/4 cup unsalted butter
3 oz semi-sweet/dark chocolate
1/2 cup powdered sugar (sifted)
1 egg yolk
1/2 tsp vanilla extract
1/4 cup flour (sifted)
1/4 tsp espresso powder
1 tsp cocoa powder
1 tsp powdered sugar (for dusting)
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Combine the chocolate, butter and heavy cream in a microwave-safe bowl
Melt the chocolate and butter in the microwave stirring every 10 seconds (about 30 seconds)
Stir the chocolate ganache until its glistening and smooth
Place the bowl in the freezer for 10-15 minutes
Butter two 6oz. ramekins and dust with cocoa powder
Add the butter and chocolate in a microwave-safe bowl
Melt the chocolate and butter in the microwave stirring every 15 seconds (about 1 minute)
Mix the butter and chocolate together until the chocolate is glistening and smooth
Set the chocolate aside to cool
In a separate bowl, mix the eggs with the powdered sugar, espresso powder, salt, and vanilla
Combine the egg mixture with the chocolate
Add the flour and gently fold everything together (don't overmix)
Spoon the batter into the ramekin filling it about halfway
Using a spoon, scoop out half of the ganache and roll it into a ball with your hands
Place the ganache on top of the batter in the center of the ramekin
Spoon more batter on top of of the ganache and fill the rest of the ramekin
Gently tap the ramekin on the counter a few times to remove any air bubbles
Repeat with the second ramekin
Using the Bake setting, preheat the Instant Pot to 375ºF
Place the ramekins on a trivet in the Instant Pot and close the Air Fry lid
Bake at 375ºF for 9 minutes or until the top and sides of the cake are firm
Remove the ramekins from the Instant Pot and place them on a rack to cool for 1-2 minutes
To release the cake-place a plate on top of the ramekin, carefully flip the plate and ramekin upside down, and slowly pull the ramekin up
Dust with powdered sugar and serve immediately
Chocolate Cake Batter
Chocolate Lava Cake for Two
These Chocolate Molten Lava Cakes are the ultimate dessert perfect for Valentine's Day, anniversaries or any special occasion. The outside edges of this decadent chocolate cake are baked to perfection and the warm chocolate ganache center oozes out as soon as you cut into the cake. It's super easy to make these decadent chocolate lava cakes at home in the Instant Pot Duo Crisp or Ninja Foodi and can be ready in less than 30 minutes.
What is a Chocolate Lava Cake?
Molten Chocolate Lava Cakes are rich individual-sized chocolate cakes with liquid chocolate centers. Chocolate lava cakes are similar to soufflés except that a soufflé is fully cooked throughout whereas the center of a lava cake has a river of warm chocolate "molten lava" that oozes out once the cake is cut open. Many recipes achieve this chocolate "lava" effect by undercooking the cake so that the liquid middle is raw cake batter. Our version of Molten Chocolate Lava Cake uses a spoonful of frozen chocolate ganache in the center of the cake to achieve the "molten lava" effect. The chocolate ganache melts as the cake bakes and the warm chocolate "lava" flows out of the center of the cake as soon as it's cut. We prefer this method of obtaining the liquid chocolate center so that the cake batter fully cooks, and REALLY, who wouldn't want to add a deliciously decadent scoop of ganache into an already rich and delectable chocolate cake?
Tips for Making the Best Chocolate Lava Cake
- Use good quality chocolate for the ganache center and cake batter. The better the chocolate, the more delicious the cake will taste! You will definitely taste the difference when using a higher quality semi-sweet or dark chocolate.
- Keep the chocolate ganache in the freezer right up until you need to use it. The colder the ganache, the less likely it will melt into the cake batter during baking and will result in a more liquid molten chocolate center.
- Grease the ramekins with butter and dust with cocoa powder to ensure that the chocolate cakes unmold easily from the ramekins after baking. You can also dust the ramekins with flour however, this can sometimes leave a white residue on the bottom and sides of the cake after unmolding from the ramekins. We prefer to use cocoa powder so that the color blends in with the chocolate cake, and adding an extra hint of cocoa flavoring to the cake is never bad in our books!
Can you make Chocolate Lava Cakes ahead of time?
You can make the chocolate cake batter and assemble the cakes in the ramekins 2-3 days in advance. Keep the ramekins tightly wrapped in the refrigerator and let them get to room temperature before baking.
Can you freeze Chocolate Lava Cakes?
You can freeze baked chocolate lava cakes for up to 3 months. After baking, allow the cakes to cool completely and then wrap tightly before freezing. Thaw the cakes at room temperature for 1 hour and then re-heat in the oven or microwave before serving.
How do you make Chocolate Molten Lava Cake if you don't have an Instant Pot Duo Crisp?
We used the Instant Pot Duo Crisp to make our Chocolate Lava Cakes as this Instant Pot model has a separate air fry lid with an added Bake function. You can make this recipe using the Ninja Foodi or any other multi-functional device that has an air fry lid or Bake function.
If your pressure cooker doesn't have an air fry lid or Bake option, you can make this recipe using the pressure cooker function. Simply prepare the chocolate lava cake batter in the ramekins and cover with foil. Add 1 cup of water to the pressure cooker, and Pressure Cook on HIGH for 12-14 minutes or until the top and sides of the cake are firm.
If you don't have a pressure cooker and prefer to make these chocolate lava cakes in a conventional oven, simply place the ramekins uncovered on a baking sheet and bake at 425ºF for 12 minutes or until the top and sides of the cake are firm.
- Use a good quality semi-sweet or dark chocolate for the cake- you will definitely taste the difference when using higher quality chocolate
- Handle the ramekins carefully with oven mitts after baking as they will be very hot
- Top with fruits and/or vanilla ice cream
- This recipe was made using the Instant Pot Duo Crisp, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, sous vide, air fry, roast, bake, broil and dehydrate.
- You can also make this recipe using the Ninja Foodi, a programmable multi-use pressure cooker that can also steam, saute, slow cook, dehydrate, bake, broil, roast and air crisp.
- If you don't have the air fry lid or bake function, you can make this recipe with an Instant Pot Duo, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, warm and also make yogurt and rice. Simply prepare the chocolate lava cake batter in the ramekins and cover with foil. Add 1 cup of water to the pressure cooker, and Pressure Cook on HIGH for 12-14 minutes or until the top and sides of the cake are firm.
- Don't have an Instant Pot or Ninja Foodi? You can make this recipe using a conventional oven. Simply place the ramekins uncovered on a baking sheet and bake at 425ºF for 12 minutes until the top and sides of the cake are firm.