Instant Pot® lava cakes
|1/2 cup||unsalted butter|
|1 tbsp||all-purpose flour|
|1/4 cup||granulated sugar|
|100-113 g||dark chocolate — bittersweet|
|1/2 tsp||vanilla essence|
|salt — pinch|
|icing sugar — to decorate|
Use the double boiler method or the microwave (in 30-second intervals) to melt the 70% dark chocolate with the unsalted butter.
In a large mixing bowl, add the eggs and egg yolks, sugar and a pinch of salt. Mix ingredients for 1 minute with a hand mixer using medium speed.
Very slowly, pour the chocolate-butter mixture into the egg mixture and mix. (The chocolate-butter mixture can be hot, so you don’t want to pour it all in at once).
Add the vanilla extract. Then sift in thr flour. Mix everything together with a spatula until well-mixed.
If you are planning to remove the lava cakes from the ramekins to serve, spray the ramekins with cooking spray. Carefully pour the lava cake mixture into 4 x 6oz-ramekins. Then tap the ramekins against the counter a few times to remove air bubbles.
Add 1 cup (250ml) cold water into the inner pot. Place trivet inside, then stack the ramekins on top. Choose manual Pressure Cook at High Pressure for 7-9 minutes + Quick Release*
*Pressure cooking times:
– Thicker Pyrex glass ramekins: High Pressure 8-9 minutes + Quick Release
– Standard ramekins: High Pressure 7 minutes + Quick Release
Carefully open the lid (avoid dripping the condensation on the lava cakes!.)
Quickly place the ramekins on a cooling tray, waiting till they have cooled to touch before serving.
Sift powdered sugar on top then decorate the cake with a strawberry. You can also serve with a scoop of ice-cream on your lava cake.