ingredients
  • slab of dark chocolate 1 cup or 150g
  • Unsalted butter ½ cup, softened to room temperature
  • Whole eggs 3 large
  • Powdered white sugar ½ cup
  • Flour ¼ cup
  • Vanilla Extract 1 teaspoon

You will just fall in love with this gooey and chocolatey treat! Not only does it tastes wonderful, the process in itself to prepare this cake is like a breeze…

Can you ever imagine baking a chocolate lava cake in mere 20 minutes? Well, yes! So, each time you get mid night sugar craving, just get an instant pot ready and beat the ingredients to enjoy this moist and gooey deliciousness to pamper your taste buds!

Instructions:

In a microwave safe bowl, melt the dark chocolate and butter together by microwaving it for 30 seconds in intervals until both the ingredients are well combined and smooth. You will have to stir the ingredients gently after each heating interval.

Keep the chocolate mixture aside. Add some water to the instant pot and place a stand in it. Heat the instant pot on low flame and lightly grease 6 ramekins. In another bowl, add the powdered sugar and carefully crack open the eggs in it.

Beat the eggs and sugar for 4 minutes or until the mixture is pale and foamy in consistency. Stir in the flour, and vanilla to the beaten eggs mixture until it is well blended and smooth. Pour the cake batter in to the prepared ramekins and carefully adjust the ramekins over the instant pot stand. Cover and cook the cake for about 4 to 5 minutes. Remove the ramekins, serve hot cake, and enjoy!

Tips:

If you are not too keen on using a microwave, you may alternately melt the dark chocolate on a double boiler. Make sure you move your hands in only one direction while you whisk or beat the ingredients. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Do not steam or cook the cake for too long as it will cook it thoroughly and you will not be able to enjoy the gooey soft centered lava of the chocolate cake. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe.

Nutritional information (per serving): 345 Calories, 25.1g Total fat (15.2g Saturated fat, 1.2g Polyunsaturated fat, 6.6g Monounsaturated fat), 137.5mg Cholesterol, 46.9mg Sodium, 170.7mg Potassium, 29.4g Total carbohydrates (2g Dietary fiber, 21.8g Sugars), 5.1g Protein