Chocolate Lava Cakes


  • 1/2 cup butter
  • 8 ounces bittersweet chocolate
  • 1 cup confectioners’ sugar
  • 3 large eggs
  • 1 large egg yolk
  • 6 tbsp all-purpose flour
  • 1/4 tsp table salt
  • 1 1/2 cups Water
  • Put the butter and chocolate in a large, microwave-safe bowl. Microwave on high in 10-second bursts, stirring well after each, until a little over half of the butter has melted. Remove from the microwave oven and continue stirring until smooth.
  • Set the chocolate mixture aside and cool to room temperature, stirring occasionally, about 20 minutes. Meanwhile, generously butter the inside of four heat- and pressure-safe 1-cup ramekins.
  • Stir the confectioners’ sugar into the chocolate mixture until smooth. Stir in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the egg yolk until smooth, then the flour and salt, stirring again until smooth. Divide this mixture evenly among the prepared ramekins. Do not cover the ramekins.
  • Pour the water in the cooker. Set a trivet in the pot, then stack the 4 ramekins on the trivet. Lock the lid onto the cooker.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 8 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 10 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Transfer the hot ramekins to a wire rack and cool for 15 minutes. Serve warm or cover and chill in the fridge for up to 
1 day, serving them right in their ramekins.
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