Cup of Yum
1. Prepare bowls: Take two oven-safe ramekins or bowls. Coat the inside with softened butter and dust with sugar making sure entire bowl is coated with sugar. Remove any extra sugar. Set aside.

Make the batter:

1. In a microwave safe bowl, mix butter and chocolate. Microwave 30 seconds to melt. Mix till smooth. Add more time if needed.
2. In a large bowl, add the egg and egg yolk. Whisk till mixed.
3. Add the metled butter and chocolate to the bowl.
4. Add sugar, vanilla and salt. Mix well.
5. Add flour and fold it in.
6. Transfer the batter to the prepared bowls. Cover each bowl with aluminum foil.

Cook in Instant Pot:

1. Add water to the instant pot steel insert. Place the trivet.
2. Place the covered bowl on the trivet.
3. Cook on pressure cook or manual mode on high pressure for 8 minutes.
4. When the instant pot beeps, quick release the pressure manually. Remove the lid and carefully take out ramekins using oven mitts.
5. Let bowls sit on a cooling rack for 5 minutes. Remove the foil.*
6. Enjoy as is or take them out on a plate to serve.
7. Run a small knife along the inside of the bowls to loosen lava cake. Carefully place a small plate over one of the bowl and flip it. Tap on the bowl so the lava cake loosens. Remove the bowl from the top. Repeat for other ramekin.
8. Top with sifted powdered sugar and strawberry. Optionally, serve with a scoop of vanilla ice-cream.