Espresso Martini Sundae Lava Cakes

These Espresso Martini Lava Cakes are a decadent combination of rich chocolate, espresso, and a touch of coffee liqueur, perfect for a sophisticated dessert. Made effortlessly in the Instant Pot with small CorningWare ramekins, they deliver molten centers and a bold espresso flavor. Always ensure that the ramekins are oven-safe and fit comfortably in your Instant Pot. We suggest leaving these lava cakes in the ramekins for a deliciously gooey affair!

Cuisine

Modern American

Course

Desserts

Difficulty

Medium

Duration

25 Minutes

Diet

Vegetarian

Cooking Technique

Pressure Cook

Keywords

Chocolate, Eggs, Espresso Martini, Instant Pot, Instant Pot Culinary Team, Lava Cake

Prep Time

15 Minutes

Cook Time

9 Minutes

Servings

4 Lava Cakes

Instructions

½ cup unsalted butter, melted (plus more for greasing ramekins)
1 ½ cups mini bittersweet chocolate chips
2 eggs, room temperature
2 egg yolks, room temperature
½ cup granulated sugar
3 tbsp strong espresso, cooled
1/3 cup all-purpose flour
Pinch of salt
1 ½ cups water
4 tbsp Kahlúa (1 tbsp per serving for garnish)
Cocoa powder, for dusting

Notes

Melt the butter and bittersweet chocolate chips together in a microwave-safe bowl or over a double boiler until smooth. Stir in the espresso and let cool slightly.
In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and frothy, about 1 minute.
Gently fold the melted chocolate mixture into the egg mixture until fully incorporated. Stir in the flour and salt, then fold gently until combined.
Grease four 7 oz. heat-proof ramekins with butter and lightly dust with cocoa powder. Divide the batter evenly among the ramekins, filling each about ¾ full.
Add 1 ½ cups of water to the Instant Pot and place the trivet inside. Arrange the ramekins on the trivet, stacking if necessary, with a piece of foil between layers to prevent sticking.
Seal the Instant Pot lid and set to Pressure Cook on High for 9 minutes. Once the cooking cycle is complete, allow the pot to natural release for 1 minute, then flip the valve to release any remaining pressure. Carefully remove the ramekins using tongs.
Let the lava cakes cool for 2-3 minutes. Add a scoop of ice cream in the ramekins, drizzle a tablespoon of Kahlua on each, and sprinkle with cocoa powder. Serve immediately.