Instant Pot Chocolate Lava Cake
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

A quick and easy chocolatey treat made in your Instant pot!

Course: brunch, Dessert
Cuisine: American
Keyword: chocolate lava, instant pot
Servings: 4
Calories: 475 kcal
  • nonstick cooking spray
  • 1/4 cup semisweet chocolate chips
  • 2 ounces unsweetened chocolate finely chopped
  • 1/2 cup unsalted butter
  • 1 cup confectioners' sugar plus more for garnish
  • 2 large eggs plus two large egg yolks
  • 1/4 cup all purpose flour
  • pinch of salt
  • 4 teaspoons dulce de leche
  • 1 cup water
  1. Coat four 5 to 6 ounce ramekins with nonstick cooking spray. Place the chocolate chips and chopped chocolate in a medium bowl.
  2. Melt the butter in a small bowl in the microwave on high for 2 minutes. Or place the butter in the inner pot, then press Sauce and use the Sauce or Adjust button to select the lowest temperature. Wait for the butter to melt, about 3 minutes.
  3. Add the melted butter to the chocolate and stir until well combined. (if you used the inner pot to melt the butter, wash it.)
  4. Add the confectioner's sugar and use a fork to mix until no streaks remain. Add the eggs and egg yolks and mix until well combined.
  5. Add the flour and salt and mix gently with a rubber spatula until no streaks remain.
  6. Coat a spoon with nonstick cooking spray and use it to fill each ramekin with batter halfway. Sparay a 1-teaspoon measuring spoon with nonstick cooking spray and place 1 teaspoon of dulce de leech in the center of the batter, then cover with the remaining batter. (The batter should cover the dulce de leech but will not fill the ramekin.)
  7. Place the steaming rack on the bottom of the inner pot and pour the water into the inner pot. Place the ramekins on the steaming rack, tilting them slightly if necessary to fit them. Place a sheet of aluminum foil over the ramekins. (It's not necessary to cover the ramekins tightly; the foil is there to prevent water from dripping onto the cakes.)
  8. Close and lock the lid. Set the valve to Sealing. press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. use the - or + button to set the time to 10 minutes.
  9. When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. 
  10. Press Cancel and remove the lid. Crefully remove the foil with tongs, trying to avoid spilling water on the cakes. Allow the cakes to cool in the appliance for 10 minutes.
  11. Remove the ramekins and dust the top of each cake with confectioners' sugar before serving warm.
Recipe Notes

Chocolate lava Cakes with Dulce de Leech are best served when freshly made.

Excerpted from How to Instant Pot by Daniel Shumski (Workman Publishing). Copyright © 2017.

Nutrition Facts
Instant Pot Chocolate Lava Cake
Amount Per Serving
Calories 475 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 23g144%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 248mg83%
Sodium 132mg6%
Potassium 0mg0%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 9g10%
Protein 8g16%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.