Instant Pot® lava cakes

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.