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Chocolate Lava Cake

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Ingredients

Adjust Servings
1 cup cold water
2 large eggs
2 large egg yolks
½ cup unsalted butter
1 tbsp all-purpose flour
¼ cup granulated sugar
100g bittersweet dark chocolate
½ tsp vanilla extract
a pinch salt
powdered sugar for topping

Directions

1.

Melt dark chocolate with unsalted butter. *Pro Tip: use the double boiler method or the microwave (30-secs interval & mix).

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2.

In a large mixing bowl, add large eggs, large egg yolks, granulated sugar and a pinch of salt. Mix ingredients for 1 minute with a hand mixer using medium speed.

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3.

Slowly pour in and mix the chocolate-butter mixture with the egg mixture (*Pro Tip: the chocolate-butter mixture can be hot, so you don’t want to pour it all in at once). Add vanilla extract. Then sift in all-purpose flour. Stir with a spatula until everything is well mixed.

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4.

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 the ramekins. Tap the ramekins against the counter a few times to remove air bubbles. Add 1 cup cold water in Cooker. Place trivet in Cooker, stack the ramekins on top. Pressure cook at High Pressure for 7 - 9 minutes + Quick Release.

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5.

Pressure Cooking Times: Thicker Pyrex Glass Ramekins: High Pressure 8 - 9 minutes + Quick Release

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6.

Standard 6oz Ramekins: High Pressure 7 minutes + Quick Release

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7.

Carefully open the lid (avoid dripping the condensation on the lava cakes)

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8.

Quickly place the ramekins on a cooling tray, then serve immediately once the ramekins are cool to the touch. Sift powdered sugar on the chocolate lava cake, then decorate the cake with a strawberry. You can also serve with a scoop of ice-cream on your lava cake.

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