Instant Pot Lava Cakes
Instant Pot Lava Cakes: A chocolate molten lava cake and 4 filling options, chocolate, peanut butter, caramel, and nutella! This cake is a dream as it is made in the instant pot for almost instant satisfaction.
Servings: 4
Calories: 660kcal
Ingredients
Base/Chocolate Lava Cake
- ½ cup butter 8 Tbs
- 3 whole eggs
- 1 egg yolk
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- ¼ tsp salt
- 6 Tbs all-purpose flour
- 3/4 cup confectioner’s sugar
- 1 Tbs cocoa powder for dusting the ramekins --optional
Caramel Lava Cake:
- 8 Caramel squares cut into small pieces
- ½ tsp salt
Peanut Butter Lava Cake:
- 4 Tbs Peanut Butter
- 1 Tbs butter
- 2 Tbs powdered sugar
For Nutella Lava Cake:
- 4 Tbs Nutella or chocolate hazelnut spread
- 1 Tbs butter
- 2 Tbs powdered sugar
Toppings:
Chocolate:
- Powdered sugar
- Berries
- Whipped cream
Peanut butter:
- Whipped cream
- chopped peanut butter cups
Caramel:
- Whipped cream or vanilla ice cream
- Caramel drizzle
Nutella:
- Vanilla ice cream
- Nutella drizzle
- Chopped hazelnuts
Need:
- 4, 6 ounce ramekins
- Cooking spray
- 6 QT or larger Instant pot
- Trivet
- 1 cup of water to help instant pot come to pressure 1.5 cup if using an 8 Qt pressure cooker
Instructions
Base Mixture
- In a large bowl, add chocolate chips and butter
- Microwave in 30 second intervals, stirring between each, until melted and combined (about 1 ½- 2 minutes).
- Add confectioner’s sugar to the chocolate mixture, and mix until smooth.
- Add 3 full eggs and 1 egg yolk and mix until well combined.
- Add vanilla, salt, and flour and mix until combined.
- Spray each 6 ounce ramekin with cooking spray, and sprinkle with sugar.
For Chocolate Lava Cake:
- Pour batter into each ramekin, dividing batter evenly between the 4.
For Peanut butter Lava Cake:
- Mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar.
- Pour batter half way in each cup
- Place Peanut butter mixture in the center.
- Cover with more chocolate batter.
For Caramel Lava Cake:
- Cut up the caramel squares so they are smaller and have a chance to melt.
- Pour batter half way in each cup and place caramel squares in the center and sprinkle with salt.
- Cover with more chocolate batter.
For Nutella Lava Cake:
- Mix together 4 tbs nutella, 1 tbs butter, 2 tbs powdered sugar.
- Pour batter half way in each ramekin and spoon nutella mixture in the center.
- Cover with more chocolate batter.
Cook
- Place the trivet into your instant pot and add one cup of water.
- Place your ramekins on the trivet so they fit, with some space between. You may need to put 3 on the bottom, and one balanced on top of the other 3.
- Place lid on instant pot, and lock into place. Set valve to “sealing.”
- If using a 6 Qt pot, set pot to 9 minutes on Manual High Pressure. If you are using an 8Qt pot, set time to 7 minutes on manual high pressure.
- When time is up, quick release pressure by carefully turning the valve to “venting”.
- Remove from the Instant Pot and rest for 3 minutes, then turn upside down on a plate, and remove ramekin.
- Top with a sprinkle of powdered sugar, and desired toppings (whipped cream and strawberries for the plain chocolate one. Whipped cream and chopped up peanut butter cups for the peanut butter one, A drizzle of caramel for the caramel one, a drizzle of nutella and some chopped hazelnuts for the nutella one.
- Serve immediately or the inside will no longer be lava.
Notes
Recipe adapted from Adventures of a Nurse
Nutrition
Calories: 660kcal | Carbohydrates: 55g | Protein: 9g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 235mg | Sodium: 402mg | Potassium: 333mg | Fiber: 4g | Sugar: 38g | Vitamin A: 975IU | Calcium: 59mg | Iron: 4.2mg