Imagine diving your spoon into a decadent chocolate dessert where molten chocolate oozes out like liquid gold, and the best part? You can create this restaurant-quality indulgence in just 30 minutes using your pressure cooker! This Pressure Cooker Chocolate Lava Cake is not just a dessert; it's a quick, foolproof culinary experience that will transform your home cooking and impress even the most discerning chocolate lovers. Get ready to unlock the secret to creating the most luxurious, gooey chocolate lava cake with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- 2 tbsp all-purpose flour
- Powdered sugar (for dusting)
Instructions
- Prepare the pressure cooker by adding 1 cup of water to the bottom and inserting the trivet or steamer basket.
- In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 30-second intervals, stirring between each interval until smooth and completely combined.
- In a separate large mixing bowl, whisk together the whole eggs, egg yolks, and sugar until the mixture becomes light and slightly frothy, about 2-3 minutes.
- Gently fold the melted chocolate and butter mixture into the egg mixture, being careful not to deflate the eggs.
- Sift the all-purpose flour into the chocolate mixture and fold until just combined, ensuring no dry flour streaks remain.
- Grease 4 individual ramekins with butter or cooking spray, ensuring even coverage.
- Divide the chocolate batter evenly among the prepared ramekins, filling each about 3/4 full.
- Cover each ramekin tightly with aluminum foil to prevent moisture from entering during cooking.
- Carefully place the foil-covered ramekins on the trivet inside the pressure cooker.
- Close the pressure cooker lid and set to high pressure for 8-9 minutes.
- Once the cooking cycle completes, perform a quick release of the pressure.
- Carefully remove the ramekins using tongs and let them cool for 2-3 minutes.
- Gently run a knife around the edges of each cake to loosen.
- Invert each ramekin onto a serving plate, allowing the cake to release.
- Dust the lava cakes with powdered sugar just before serving.
- Serve immediately while the chocolate center remains warm and gooey.
Tips
- Use high-quality chocolate chips for the richest flavor and smoothest texture.
- Be careful not to overmix the batter - gentle folding preserves the cake's light, airy structure.
- Ensure your ramekins are well-greased to guarantee easy cake release.
- Cover ramekins tightly with foil to prevent water droplets from forming on the cake surface.
- Use tongs when handling hot ramekins to avoid burns.
- Serve immediately after cooking for the most dramatic lava cake experience.
- For extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- If you don't have a pressure cooker, this recipe can be adapted for oven baking with slight modifications.
Nutrition Facts
Calories: 521kcal
Carbohydrates: 40g
Protein: 7g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 201mg
