Instant Pot Chocolate Lava Cake for two is a rich, indulgent dessert ideal for Valentine’s Day or a cozy date night. This recipe bakes reliably in the Instant Pot and delivers molten centers every time.
The Instant Pot simplifies baking by providing even, consistent heat. Serve these lava cakes after a romantic main course or with simple sides like crusty bread and a light salad.
Instant Pot Lava Cake Ingredients
Gather these ingredients before you begin. Exact amounts and step-by-step instructions are in the recipe card below.
- Butter
- Chocolate: Use dark or semi-sweet chocolate for a deep chocolate flavor, or any chocolate you prefer.
- Eggs
- Powdered sugar
- Flour
- Vanilla extract
- Kosher salt
- Instant espresso powder (optional)
- Garnishes: powdered sugar, whipped cream, ice cream, or fresh berries
Tools You Need for This Recipe
Instant Pot – A 6-quart Instant Pot works well for this recipe; other sizes should not require time adjustments, but consult your manual if needed.
The Instant Pot Duo is a versatile 7-in-1 appliance that pressure cooks, slow cooks, steams, sautés and more, making it perfect for both savory and sweet recipes.
Instant Pot trivet – Use the trivet that came with your Instant Pot to elevate the ramekins above the water.
Ramekins – Two 6-oz ramekins are ideal for fitting both cakes into the Instant Pot at once.
How to Make Lava Cakes in an Instant Pot
- Prepare the ramekins. Spray two 6-oz ramekins with nonstick baking spray.
- Make the batter. In a small microwave-safe bowl, combine the butter and chopped chocolate. Microwave 1 minute, then whisk until smooth. If needed, microwave an additional 30 seconds. Whisk in the egg and egg yolk, then add powdered sugar, flour, vanilla, salt, and espresso powder (if using). Stir until combined and divide the batter evenly between the ramekins.
- Set up the Instant Pot. Place the trivet in the Instant Pot and add enough water to reach the top of the trivet (about 1 3/4 cups in a 6-qt model).
- Cook the cakes. Set the ramekins on the trivet, close the lid, and ensure the valve is sealed. Pressure cook on high for 11 minutes, then carefully release pressure manually by switching the valve to venting.
- Finish and serve. Use an oven mitt to remove the ramekins, run a knife around the edge, and let them rest 2 minutes. Invert each cake onto a plate and garnish with powdered sugar, whipped cream, ice cream, or fresh berries. Serve immediately for the best molten center.
More Individual Dessert Recipes
- Raspberry Cheesecake Shooters
- No-Bake Lime Cheesecake
- Apple Crisp in a Jar
Instant Pot Chocolate Lava Cake
Equipment
-
Instant Pot Duo Evo Plus 6 Qt.
Ingredients
- 4 tablespoons butter
- 4 ounces chopped chocolate
- 1 egg
- 1 egg yolk
- ½ cup powdered sugar
- ¼ cup all-purpose flour
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon instant espresso powder optional
- powdered sugar optional garnish
- whipped cream optional garnish
- fresh berries optional garnish
- ice cream optional garnish
Instructions
- Spray two 6-oz ramekins with nonstick baking spray.
- Combine butter and chopped chocolate in a microwave-safe bowl. Microwave 1 minute, whisk until smooth, and heat an additional 30 seconds if needed.
- Whisk in the egg and egg yolk until fully incorporated.
- Add powdered sugar, flour, vanilla, salt, and espresso powder (if using). Stir until smooth and divide batter between the ramekins.
- Place the trivet in the Instant Pot and add water to reach the top of the trivet (about 1 ¾ cups in a 6-qt Instant Pot).
- Set the ramekins on the trivet, close the lid, and set the valve to sealing. Pressure cook on high for 11 minutes, then carefully switch the valve to venting to release the pressure.
- Remove ramekins with an oven mitt, run a knife around the edge, and let them rest 2 minutes.
- Invert cakes onto plates and garnish with powdered sugar, whipped cream, ice cream, or fresh berries. Serve immediately.
Nutrition
Calories: 729kcal
Carbohydrates: 77 g
Protein: 8 g
Fat: 47 g
Saturated Fat: 27 g
Cholesterol: 239 mg
Sodium: 807 mg
Fiber: 4 g
Sugar: 59 g
Nutrition information is an estimate calculated using online tools and should be used as a general guide.
The recipe and photos are the property of Emily Enchanted© and may not be copied.