Baileys Lava Cakes
By :Instant Pot Holiday Cookbook by Heather Schlueter
Print Recipe
If there’s only one recipe you make from this book, this should be it! Rich, gooey, warm, and chocolatey with a hint of Baileys® Original Irish Cream . . . these little cakes are irresistible. Just go make them! You will need 4 , 5 ounce for this recipe.
Votes: 27
Rating: 4.85
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 8 minutes
Servings
4 servings
Ingredients
FOR THE RAMEKINS
  • 2 tsp butter softened
  • 4 tsp sugar
FOR THE BATTER
  • 6 tbsp butter
  • 1 cup high-quality semi-sweet chocolate chips
  • 1/2 cup Baileys Original Irish Cream
  • 3 large eggs
  • 1 egg yolk
  • 1 cup powdered sugar plus extra for the topping
  • 6 tbsp flour
  • pinch salt
  • raspberries and fresh mint for serving
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 8 minutes
Servings
4 servings
Ingredients
FOR THE RAMEKINS
  • 2 tsp butter softened
  • 4 tsp sugar
FOR THE BATTER
  • 6 tbsp butter
  • 1 cup high-quality semi-sweet chocolate chips
  • 1/2 cup Baileys Original Irish Cream
  • 3 large eggs
  • 1 egg yolk
  • 1 cup powdered sugar plus extra for the topping
  • 6 tbsp flour
  • pinch salt
  • raspberries and fresh mint for serving
Votes: 27
Rating: 4.85
Rate this recipe!
Instructions
TO PREPARE THE RAMEKINS
  1. Smear the inside of the ramekins with the softened butter. Pour 1 teaspoon of sugar into each ramekin and roll it around to evenly coat the inside of the ramekin with sugar.
TO PREPARE THE LAVA CAKES
  1. In a medium-size microwave-safe dish, combine the butter, chocolate chips, and the Baileys Original Irish Cream. Place the dish in a microwave and heat the mixture on medium power for 3 minutes. Remove the dish and give the mixture a good stir.
  2. In a medium-size bowl, beat the eggs and egg yolk together with a fork. Add the chocolate mixture to the bowl and mix well. Add the powdered sugar, flour, and salt to the bowl, and mix them well, until a thick batter forms.
  3. Set the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup of water.
  4. Fill each ramekin, almost to the top, with the batter. Place the ramekins on the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 8 minutes.
  5. When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and take out the ramekins, using oven mitts and tongs.
  6. Let the ramekins sit for 5 minutes, and then run a small knife around the inside of each ramekin to loosen the lava cake. Carefully place a small plate over one of the ramekins and invert the plate so that the lava cake comes out of the ramekin and sits upside down on the plate. Repeat this process for the remaining ramekins. Top the lava cakes with sifted powdered sugar and serve them while they’re warm with raspberries and fresh mint.
  7. Remove the cakes from the ramekins as soon as the 5-minute resting time is done to ensure a gooey, liquid center. Allowing the cakes to sit in the ramekins any longer than 5 minutes will result in continued cooking and a more solid center.
37 replies
  1. Macsek
    Macsek says:

    This is the best dessert ever! Very rich, we will split one next time. I had some batter left for 1 more even though i filled the remekins until 1/4 inch from the top. Will definitely make it again.

  2. Macsek
    Macsek says:

    This is the best dessert ever! I didn’t have regular flour, so I made it with cake flour and had enough batter left for 1 more, even though I filled the remekins up to a 1/4 inch from the top. Will definitely make it again!

  3. Instant Pot
    Instant Pot says:

    Hi Williamsla,

    I have fixed it.

    The recipe require 4 , 5 ounce, ramekins. Thank you for letting us know it wasn’t displaying correctly.

  4. Instant Pot
    Instant Pot says:

    Hi Lynette,

    When living at a higher altitude than 2000 feet above sea level, you will always have to adjust the recommended cooking time.

    For every 1000 feet above 2000 you will need an extra 5% cooking time. So for 7000 feet you will need to add 25% more time.

  5. AMorrow11
    AMorrow11 says:

    This was so fudgy and great! I made it with Cherry Baileys. Gave it a truffle-like taste!

    Second batch I forgot eggs. Definitely don’t do this yourself. Not able to salvage them 🙁

  6. Instant Pot
    Instant Pot says:

    Hi Ltmmorales,

    Any oven safe cooking dish that comfortably fits will work.

    I would check any cooking store as they would have a wider selection.

  7. Instant Pot
    Instant Pot says:

    Hi Bsiehr1019,

    As long as they are oven rated and the same capacity they should be fine. You can also ask the manufacturer of the custard cups.

  8. Lynn1179
    Lynn1179 says:

    Cooked as written and ended up with out lava. It was still delicious but will have to try and adjust the recipe to have lava in the middle next time

  9. Karenmoxley
    Karenmoxley says:

    BEST lava cakes ever. I have an 8qt IP and put 2.5 cups of water in instead of the called for one cup. Turned out perfectly.

  10. Jgrindrod
    Jgrindrod says:

    These things are off the hook. The one improvement I made was to add two teaspoons of instant espresso to the chocolate mix. I also served with Grand Marnier whipped cream. Practically perfect in every way…

  11. Jgrindrod
    Jgrindrod says:

    With regard to your response to Williamsla of a few monrhs back, it’s still not dispalying correctly. You forgot the word “ramekin”. You just say we need 4, 5 oz… then not what it is we need…

  12. Lschuster
    Lschuster says:

    Absolutely delicious! I have the 8 oz. Ramekins and it filled 3 of them. Cooked for 8 minutes, let the IP cool down for 5 and then removed ramekins. Use sugar free raspberry jam for top. Definitely a keeper!

  13. Mary Gehl
    Mary Gehl says:

    If you prefer not to use actual liquor you can use liquid refrigerated coffee creamer….lots of flavors to choose from!

  14. BandJ410
    BandJ410 says:

    I have a duo 3 quart Mini, I used Heather’s recipe for the regular lava cake. I used 6oz Ramekins, i cooked one at a time. I got 3 Lava cakes out of the batter. I changed the cooking time to 7 min. The first one was almost to done, the other two were perfect.

  15. Sheilayin
    Sheilayin says:

    I’m prepare to make it, just wondering if you guys use foil to cover the ramkin or just leave it open?

  16. Sheilayin
    Sheilayin says:

    I decrease the recipe to 3 servings, with three 6 oz ramkin, it fits perfectly, all the rest exactly as it stated, but turns out to be all liquids, where did I make mistake? Sad…should I increase the time?

  17. Briandemo
    Briandemo says:

    Yeah these see naughty! Followed recipe exactly and they came out perfect. Played around on a few other attempts with French Vanilla and Hazelnut Coffee Creamer with equally excellent results. Huge hit with everyone that tried it. Thank you

  18. Bhoff23
    Bhoff23 says:

    Made these with my 6qt instant pot ultra with 6oz pyrex dishes and they came out absolutely perfect! Definitely a repeat!

  19. Linda2709
    Linda2709 says:

    Why can’t I obtain the fluid chocolate from the cake. I followed the instructions and waited 5 minutes before unmolding from the ramkins. Should I unmold them as soon as I take them out of the IP?

  20. Megan Walter
    Megan Walter says:

    Can you make the batter ahead of time and put the filled ramekins in the fridge for the night before baking? Thanks!!

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