Instant Pot Chocolate Lava Cake for two is a rich, indulgent dessert ideal for Valentine’s Day or any romantic evening. This recipe reliably produces perfectly baked lava cakes using a pressure cooker.
The Instant Pot simplifies baking and ensures consistent results. Serve these individual lava cakes after a cozy main course for two.
Instant Pot Lava Cake Ingredients
Gather these ingredients before you begin. Exact amounts and full instructions are in the recipe card below.
- Butter
- Chocolate: Dark or semisweet works well; use what you prefer.
- Eggs
- Powdered sugar
- All-purpose 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 is used here; similar models work the same but consult your manual for specifics.
The Instant Pot Duo is a versatile, user-friendly model that handles pressure cooking and more.
Instant Pot trivet – Use the trivet that came with your unit to elevate the ramekins above the water.
Ramekins – Two 6-ounce ramekins are the perfect size to cook both cakes at once in a 6-quart pot.
How to Make Lava Cakes in an Instant Pot
- Prepare the ramekins. Spray two 6-oz ramekins with nonstick baking spray.
- Make the batter. Place butter and chopped chocolate in a microwave-safe bowl. Microwave 1 minute, then whisk until smooth. If needed, microwave an extra 30 seconds. Whisk in the egg and egg yolk. Add powdered sugar, flour, vanilla, salt, and espresso powder (if using) and mix until combined. Divide the batter between the ramekins.
- Set up the Instant Pot. Insert the trivet and add water until it reaches the trivet height (about 1 3/4 cups in a 6-qt Instant Pot). Place the ramekins on the trivet.
- Pressure cook. Close the lid and set the valve to sealing. Pressure Cook on high for 11 minutes, then perform a manual release—be careful of the steam.
- Cool slightly and unmold. Use an oven mitt to remove ramekins. Run a sharp knife around the edges, let rest 2 minutes, then invert onto plates.
- Garnish and serve. Dust with powdered sugar and serve with whipped cream, ice cream, or fresh berries while warm.
More Individual Dessert Ideas
- Raspberry Cheesecake Shooters
- No-Bake Lime Cheesecake
- Mini Apple Crisp in a Jar
Instant Pot Chocolate Lava Cake
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Equipment
- Instant Pot Duo Evo Plus 6 Qt.
Ingredients
- 4 tablespoons butter
- 4 ounces chocolate, chopped
- 1 egg
- 1 egg yolk
- 1/2 cup powdered sugar
- 1/4 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 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.
- Add butter and chocolate to a microwave-safe bowl. Microwave 1 minute and whisk until smooth; microwave 30 more seconds if needed.
- Whisk in the egg and egg yolk until incorporated.
- Add powdered sugar, flour, vanilla, salt, and espresso powder (if using). Whisk until combined.
- Divide batter evenly between the ramekins.
- Place the trivet in the Instant Pot and add water to reach the trivet height (about 1 3/4 cups in a 6-qt pot).
- Set the ramekins on the trivet, close the lid, and set the valve to sealing. Pressure Cook on high for 11 minutes.
- When cooking finishes, carefully perform a manual release and remove the ramekins with an oven mitt.
- Run a knife around the edges, let the cakes rest 2 minutes, then invert onto plates.
- Garnish with powdered sugar, whipped cream, ice cream, or berries and serve immediately.
Nutrition
Calories: 729 kcal
Carbohydrates: 77 g
Protein: 8 g
Fat: 47 g (Saturated Fat: 27 g)
Sodium: 807 mg
Sugar: 59 g
Nutrition information is an estimate and provided as a general guide.
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