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Orange Beef “Fried Rice” Casserole
Chocolate Lava Cakes
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There was a point in the early 2000s when just about every celebrity chef claimed to have invented the molten cake, the lava cake, or whatever they called it. Not one of them made the cake in a multi-cooker! Too bad, because the steam creates a super light cake surrounding a liquid chocolate center.
You can unmold these cakes on plates, although they can tear (and immediately run) if you haven’t greased the ramekin well enough for the cake to pop loose. Run a flatware knife around the inside perimeter, put a dessert plate over the ramekin, turn the whole operation upside down, and tap gently until the cake comes free. Or simply serve the warm cakes in their ramekins with spoons and plenty of whipped cream.
You can unmold these cakes on plates, although they can tear (and immediately run) if you haven’t greased the ramekin well enough for the cake to pop loose. Run a flatware knife around the inside perimeter, put a dessert plate over the ramekin, turn the whole operation upside down, and tap gently until the cake comes free. Or simply serve the warm cakes in their ramekins with spoons and plenty of whipped cream.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 1/2 cup butter cut into small chunks, plus more for greasing the ramekins
1 stick - 8 ounces bittersweet chocolate preferably 70% cocoa solids, chopped
- 1 cup confectioners’ sugar
- 3 large eggs at room temperature
- 1 large egg yolk at room temperature
- 6 tbsp all-purpose flour
- 1/4 tsp table salt
- 1 1/2 cups Water
Ingredients
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Instructions
- Put the butter and chocolate in a large, microwave-safe bowl. Microwave on high in 10-second bursts, stirring well after each, until a little over half of the butter has melted. Remove from the microwave oven and continue stirring until smooth.
- Set the chocolate mixture aside and cool to room temperature, stirring occasionally, about 20 minutes. Meanwhile, generously butter the inside of four heat- and pressure-safe
1-cup ramekins. - Stir the confectioners’ sugar into the chocolate mixture until smooth. Stir in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the egg yolk until smooth, then the flour and salt, stirring again until smooth. Divide this mixture evenly among the prepared ramekins. Do not cover the ramekins.
- Pour the water in the cooker. Set a trivet in the pot, then stack the
4 ramekins on the trivet. Lock the lid onto the cooker. - Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 8 minutes with the Keep Warm setting off. - Optional 2 All Pressure Cookers
Press Pressure cook (Manual) on High pressure for 10 minutes with the Keep Warm setting off. - When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Transfer the hot ramekins to a wire rack and cool for 15 minutes. Serve warm or cover and chill in the fridge for up to 1 day, serving them right in their ramekins.
Recipe Notes
Beyond
• Because of the shape of the ramekins, this recipe will not work (even halved) in a 3-quart cooker.
• Add up to 2 teaspoons vanilla extract, 1/2>/uc> teaspoon almond extract, or 1/4 teaspoon orange extract with the eggs.
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Can i make one large cake in one container that fits in my instantpot?
The directions and ingredients were not that clear for a first time trying to make a dessert in the instapot and personally felt like the cake was to bitter.
Yummy and easy!
We love this.
Was ok. Definitely not a lava cake. A tad dense, but stull good.
Follewd recipie but no lava. Was like uncooked brownie
These are great for chocolate lovers – very rich and very chocolaty. Easy to make and recipe easy to follow.
Not lava cake at all… more like a pound cake. Maybe dont natural release for so long?
It is easy and delicious!
Very rich and good! I added 1 tsp vanilla extract and 1/2 tsp almond extract. I didn’t realize this recipe was for 8 oz ramekins. I used 6 oz ramekins and had batter left over. I filled my 4, 6 oz ramekins almost full so they didn’t cook all the way the first time. Cooked them another 5 min and quick released but they were done too much this time. Overall, this was a good recipe!
Very good!!
Any guesses on how they would turn out with pamelas gluten free baking mix instead of flour?
There was no lava! I was skeptical of doing a full natural pressure release. I should have done a quick release taken the cakes out as soon as the cooking time was over. They were completely cooked all the way through.
Delicious! The inside was gooey and fudgy. Not quite lava as some of the other comments note, but definitely not cooked all the way through. I’d recommend this recipe and will be making it again.
We have a 3 qt mini…made 2 ramekins at the time specified…then used the rest of it in a 6 x 3 fluted push pan for 25 minutes and allowed np release…
Good recipe!