Decadent Instant Pot Chocolate Lava Cakes for Two: A Quick & Easy Dessert Recipe
Craving a rich, chocolatey dessert that feels gourmet but comes together in a flash? Look no further than these incredible Instant Pot Chocolate Lava Cakes. Imagine sinking your spoon into a perfectly baked cake, only to discover a warm, molten chocolate center that oozes out, creating an irresistible puddle of fudgy goodness. This recipe delivers exactly that, making it the ultimate indulgence for two, ready in under 20 minutes from start to finish. It’s perfect for a romantic evening, a special celebration, or simply when you need a quick pick-me-up.
Why Choose Instant Pot for Chocolate Lava Cake?
The Instant Pot isn’t just for savory meals; it’s a game-changer for desserts too! Cooking chocolate lava cakes in a pressure cooker ensures a remarkably consistent bake and that coveted gooey center every single time. Unlike oven baking, where precise timing and temperature can be tricky, the Instant Pot provides a moist, controlled environment that is ideal for delicate cakes. This method eliminates the guesswork, delivering perfect results with minimal effort. Plus, it’s incredibly fast – you’ll have these decadent treats on your table in a fraction of the time it takes to preheat an oven and bake. It’s a testament to the versatility of your pressure cooker, proving you can whip up beautiful desserts like our popular Instant Pot Cherry Delight Cheesecake with ease.
How to Make Instant Pot Chocolate Lava Cake for Two
Creating these molten masterpieces is surprisingly simple. Follow these straightforward steps for a dessert experience that will impress with its rich flavor and stunning presentation.
- Preparation is Key: Begin by ensuring your Instant Pot’s stainless steel inner pot is in place. Generously butter two 6-ounce ramekins, making sure to coat both the bottom and sides thoroughly. This crucial step prevents sticking and ensures your lava cakes slide out perfectly. Measure your dry ingredients – flour and powdered sugar – by spooning them into a measuring cup and then leveling off. This “spoon and level” method prevents over-measuring, which can result in a dense cake.
- Set Up the Instant Pot: Pour 1 cup of tap water into the Instant Pot’s inner pot. Place the trivet (the metal rack that came with your Instant Pot) inside the pot. This keeps the ramekins elevated above the water, allowing them to steam-cook evenly.
- Melt Chocolate and Butter: In a medium-sized mixing bowl, combine the unsalted butter (cut into smaller squares for quicker melting) and the semi-sweet or dark chocolate. Microwave the mixture in 15-second intervals, stirring well after each interval, until the butter is completely melted. Continue whisking until the chocolate is fully melted and smoothly incorporated with the warm butter. The mixture should be glossy and free of lumps. Alternatively, you can use a double boiler on the stovetop for a more controlled melt.
- Incorporate Sugar: Add the powdered sugar to the chocolate mixture. If your powdered sugar has any clumps, sift it directly over the chocolate mixture to ensure a smooth batter. Whisk until thoroughly combined. At this stage, the mixture will become noticeably thick and rich.
- Add Wet Ingredients: Whisk in the large egg, egg yolk, and pure vanilla extract until the mixture is well combined and smooth.
- Fold in Dry Ingredients: For best results, sift the all-purpose flour and salt directly over the chocolate mixture. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and lead to a tougher, less tender cake. A few small streaks of flour are acceptable.
- Cook in the Instant Pot: Divide the chocolate batter evenly between your two prepared ramekins. Carefully place the ramekins on the trivet inside the Instant Pot. Secure the lid and ensure the sealing valve is set to the “sealing” position (some newer Instant Pot models seal automatically). Select the “Manual” or “Pressure Cook” setting and set the timer for 8 minutes on HIGH pressure. The Instant Pot will take a few minutes to come to pressure (typically 4-5 minutes, as noted in testing).
- Release Pressure and Serve: Once the cooking cycle is complete, the Instant Pot will beep. Press the “Cancel/Off” button. Immediately perform a quick release by carefully switching the sealing valve to the “venting” position. Stand clear of the steam. Once the pressure pin drops, indicating that all pressure has been released, carefully open the lid away from your face. Using oven mitts, carefully remove the hot ramekins from the Instant Pot.
- Unmolding and Garnishing: Allow the cakes to cool in their ramekins for just a few minutes – about 2-3 minutes is ideal. This slight cooling helps the cake set enough to prevent breakage during unmolding. Place a serving plate over each ramekin, then carefully flip it over. Give the ramekin a gentle tap to release the cake, and it should slide out effortlessly. Dust with powdered sugar, add a fresh berry, a dollop of whipped cream, or a scoop of vanilla ice cream, and serve immediately to enjoy that irresistible molten center!
The Perfect Dessert for Two
This recipe is specifically designed to yield two perfectly portioned chocolate lava cakes, making it an ideal choice for a romantic date night, an anniversary, Valentine’s Day, or any occasion where you want to share a special treat without excess. The convenience of a small batch means less waste and a dessert that feels truly tailored for an intimate gathering. While designed for two, this recipe is incredibly flexible. You can easily double or even triple the ingredients to serve more guests, provided you have enough ramekins that fit comfortably inside your Instant Pot without stacking. Just remember that cooking time typically remains the same regardless of the number of ramekins, as long as the total volume of water and the pressure settings are consistent.
Can I Make These Lava Cakes Ahead of Time?
Yes, you absolutely can! While these lava cakes are best enjoyed warm and freshly made, you can prepare them up to 2 days in advance. Once cooked and cooled, carefully cover each cake (still in its ramekin or gently transferred to an airtight container) and store it in the refrigerator. When you’re ready to enjoy, reheat individual cakes in the microwave for 15 to 20 seconds, or until the center is warm and gooey again. Be careful not to overheat, as this can cause the molten center to solidify. This make-ahead option adds to the convenience, allowing you to focus on other aspects of your meal or special event.
Essential Tips for the Best Instant Pot Lava Cake
Achieving that picture-perfect, molten chocolate center is easy with a few key considerations:
- Invest in Quality Chocolate: The quality of your chocolate directly impacts the flavor of your lava cake. For a truly decadent experience, opt for a good quality semi-sweet or dark chocolate bar (around 60-70% cacao) rather than chocolate chips. Chocolate chips often contain stabilizers or wax coatings that can affect the melting texture and overall taste. Look for a baking chocolate bar that you enjoy eating on its own – its flavor will shine through in your cake. We used approximately 6 squares of a standard baking chocolate bar to get the 2 ounces needed for this recipe.
- Thoroughly Grease Ramekins: This step cannot be overstated! To ensure your beautiful lava cakes release cleanly from the ramekins, generously butter the entire interior surface – bottom, sides, and even a little over the rim. You can also lightly dust the buttered ramekins with cocoa powder or flour for an extra layer of non-stick protection, especially if you want to avoid any white flour residue on the dark cake.
- Do Not Overmix the Batter: After adding the flour, fold it in gently with a spatula until just combined. Overmixing develops the gluten in the flour, which can lead to a tougher, less tender cake, and might prevent that delightful gooey center from forming correctly.
- Accurate Flour Measurement: Always use the “spoon and level” method for measuring flour. Spoon the flour into your measuring cup, then level it off with a straight edge (like the back of a knife). Scooping flour directly with the measuring cup can compact it, leading to too much flour and a dry, dense cake.
- Instant Pot Water Level: Always ensure you have exactly 1 cup of water in the Instant Pot’s inner pot. This amount is crucial for generating the steam needed to reach and maintain pressure, which cooks the cakes perfectly.
- Quick Pressure Release: For molten lava cakes, a quick pressure release (QPR) is essential. Allowing the pressure to release naturally would continue to cook the cakes, potentially firming up the molten center too much. Be cautious of the hot steam when venting.
- Slightly Cool Before Unmolding: While tempting to flip them immediately, letting the cakes cool for 2-3 minutes in the ramekins allows them to set slightly. This makes them much easier to invert onto a plate without breaking, preserving their beautiful shape.
Using Ramekins in the Instant Pot
One common question about Instant Pot baking is whether traditional bakeware like ramekins can be used. The answer is a resounding yes! If your ramekins are oven-safe, they are perfectly suitable for use in the Instant Pot. The pressure cooker creates a steaming environment, and any heat-safe dish that can withstand oven temperatures will perform well. For this recipe, we used two 6-ounce ceramic ramekins, similar to those found in this ramekin set. If you don’t have ramekins, small oven-safe mugs or even heat-safe canning jars (like 8-ounce wide-mouth jars) can work as alternatives, though cooking times might vary slightly.
Can I Make a Gluten-Free Lava Cake?
Yes, you can easily adapt this recipe to be gluten-free. If you have experience with gluten-free baking and use a reliable 1:1 gluten-free all-purpose flour blend (one that specifically states it can be substituted cup-for-cup for regular flour), you can use it directly in this recipe. Gluten-free flour blends often contain a mix of different flours and starches, sometimes with xanthan gum, to mimic the properties of wheat flour. Always ensure your chosen blend is suitable for baking cakes. The Instant Pot’s moist cooking environment can be particularly forgiving for gluten-free baked goods, helping to keep them from drying out.
More Delicious Desserts & Instant Pot Resources:
If you loved this recipe, explore some of our other delectable desserts:
Instant Pot Cherry Delight Cheesecake
Molten Lava Cakes (baked in the oven)
Chocolate Mousse for Two
Chocolate Mug Cake for Two
To master your Instant Pot, check out our comprehensive Guide for Beginners. If you’ve ever encountered the dreaded “burn” message, our Instant Pot Burn Message post offers valuable tips on troubleshooting and prevention.
If you create this delightful dessert, we’d love to see it! Snap a photo and share it on INSTAGRAM! Don’t forget to tag us @crunchycreamysweet so we can admire your culinary creation and leave a comment!
Instant Pot Chocolate Lava Cake For Two Recipe
Instant Pot Chocolate Lava Cake For Two
Pin Recipe
Ingredients
- 1 cup water
- ¼ cup unsalted butter
- 2 oz. semi-sweet or dark chocolate
- ½ cup powdered sugar
- 1 large egg
- 1 egg yolk
- ½ teaspoon pure vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Make sure the stainless steel insert is in your Instant Pot. Butter the ramekins and set aside. Measure out flour and powdered sugar, by spooning each into a measuring cup. This ensures an accurate amount of flour used. Do not use unbleached flour.¼ cup all-purpose flour, ½ cup powdered sugar
- Add 1 cup of tap water to the IP. Set the trivet (that came with your Instant Pot), inside.1 cup water
- In a medium mixing bowl, place butter (cut into squares) and chocolate. Microwave in 15-second intervals, until the butter is melted. Whisk until the chocolate melts with warm butter. The mixture should be glistening and smooth.¼ cup unsalted butter, 2 oz. semi-sweet or dark chocolate
- Add powdered sugar. If your powdered sugar is clumpy, sift it over the chocolate mixture, then whisk in. The mixture should be thick.
- Add egg and egg yolk and vanilla and whisk well. Add flour and salt (for best result, sift right over the chocolate mixture) and gently fold in with a spatula. Do not overmix!1 large egg, 1 egg yolk, ½ teaspoon pure vanilla extract, ¼ teaspoon salt
- Divide the chocolate batter evenly among the ramekins. Place ramekins on trivet in the Instant Pot. Close the lid and set valve to “sealing” position. Newer models do it on their own. Make sure the IP is set to cook at HIGH pressure. Press “manual” or “pressure cook” button and set timer to 8 minutes. The IP will beep and start coming to pressure. It took 4 minutes for my Instant Pot to come to pressure.
- When the timer is done, press the “cancel/off” button. Switch the valve to “venting” position to release the pressure.
- When the pressure pin is down, carefully open the lid away from your face. Carefully, wearing oven mitt, remove ramekin from the IP. Cover each ramekin with a plate, flip over, tap the ramekin and gently remove. The cake should pop right out. Let it cool for a few minutes, dust with powdered sugar and serve.
Notes
While chocolate chips are fine, they are often coated with wax which can affect the taste. Use semi-sweet or dark chocolate in a bar. I used 6 squares to get 2 ounces of chocolate, needed to make this recipe.
Nutrition
Carbohydrates: 57g |
Protein: 7g |
Fat: 38g |
Saturated Fat: 22g |
Cholesterol: 242mg |
Sodium: 339mg |
Potassium: 191mg |
Fiber: 2g |
Sugar: 39g |
Vitamin A: 955IU |
Calcium: 48mg |
Iron: 3.2mg