Instant Pot Chocolate Lava Cake with Raspberry Sauce
One of the most versatile kitchen tools ever, the Instant Pot is not only perfect for making braised meats, pressure-cooked stews and steamed vegetables, but it’s also a convenient way to make many desserts, like silky cheesecake and these luscious little chocolate cakes. If you prefer a less sweet, more intense chocolate flavor, look for chocolate with 60 to 70 percent cacao. For a tangier topping, swap out the whipped cream for whipped crème fraîche.
For the cake:
- 8 Tbs. (1 stick/125 g) unsalted butter, plus more for ramekins
- 1 cup (8 oz./250 g) sugar, plus 1 Tbs. for the ramekins
- 6 oz. (180 g) semisweet chocolate, coarsely chopped
- 2 eggs plus 2 egg yolks
- 1 tsp. instant espresso powder
- 1 1/2 tsp. vanilla extract
- 6 Tbs. (2 oz./60 g) all-purpose flour
- 1/4 tsp. salt
For the sauce:
- 1 package (10 oz.) frozen raspberries, or 2 pints fresh raspberries
- 1/2 cup (4 oz./125 g) granulated sugar
- 1 Tbs. fresh lemon juice
Whipped cream for serving
To make the cakes, lightly butter four 4-oz. (125-ml) round ramekins, then dust each with about 3/4 tsp. of the sugar. Fill a saucepan about one-fourth full of water and bring to a steady simmer. Combine the butter and chocolate in a heatproof bowl, place over (not touching) the simmering water, and heat, stirring occasionally, until the butter and chocolate are melted and smooth. Remove from the heat, whisk in the sugar and then whisk in the eggs, egg yolks, espresso powder and vanilla until blended. Sift the flour and salt into the chocolate mixture. Using a rubber spatula, fold in the flour just until no streaks remain. Divide the batter evenly among the prepared ramekins.
Pour 1 cup (8 fl. oz./250 ml) water into an Instant Pot and insert the steam rack. Place the ramekins on the rack. Lock the lid in place and turn the valve to Sealing. Set the Instant Pot to pressure cook at high pressure for 9 minutes.
Meanwhile, make the raspberry sauce: In a saucepan over medium-high heat, combine the raspberries and sugar and cook, stirring, until the raspberries begin to break down, about 6 minutes. Add the lemon juice, reduce the heat to low and simmer until sauce-like, about 5 minutes. Strain the mixture through a fine-mesh sieve into a bowl.
Once the pressure cooking is complete, turn the valve to Venting to manually release the steam. Carefully remove the lid and let cool slightly, then remove the cakes from the pot. Serve the cakes warm, topped with whipped cream and the sauce. Serves 4.
Adapted from Williams Sonoma The Instant Pot Cookbook (Weldon Owen, 2017)