Molten chocolate lava cakes
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4.7
60 reviews
Excellent
Molten chocolate lava cakes
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These molten chocolate lava cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A delicious and easy dessert in your Instant Pot or oven.
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Ingredients
- 1 cup (180g) dark chocolate chips or chopped dark chocolate
- ½ cup (113g) unsalted butter cubed
- 3 large eggs
- 1 tsp vanilla bean paste or extract
- 1 ½ cups (180g) cups powdered sugar (= icing sugar)
- 7 tbsp flour all purpose / plain
- 1 tsp instant espresso powder (optional)
- 1 tsp ground cinnamon
- ¼ tsp salt
For the molds
- 4 tsp cocoa powder or as needed
- melted butter or cake release spray
Serve with
- 2 tbsp baileys optional
- vanilla ice cream optional
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Instructions
Prepare the chocolate lava cakes
- Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.
- Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
- Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.
- Spray four ramekins or metal pudding molds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder. Divide the batter between the prepared ramekins or molds.
Pressure cooker instructions
- Place the metal trivet in your pressure cooker and add 1 cup / 250ml of water. Place the ramekins on the trivet - you should have enough space to fit them all in a single layer but if not you can stack them.
- Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.
- Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).
Oven instructions
- Preheat your oven to 400°F / 200°C. Place the molds on a heavy baking tray (one that will not warp in the oven) and cook for 18-20 minutes. The lava cakes will rise slightly – if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.
- Leave to cool for two minutes. Carefully run a knife around the edge of the molds. Invert onto plates and serve.
Air Fryer instructions
- Preheat the air fryer to 350°F / 180°C. Place the molds in the air fryer basket and bake for 10-12 minutes until the lava cakes are set on top with a slight jiggle in the middle.
- Remove the lava cakes from the air fryer basket and leave them to cool for two minutes. Carefully run a knife around the edge of the molds. Invert onto plates and serve.
Serving suggestions
- Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.
Equipments used:
Notes
- Oven temperatures can vary greatly – if your oven runs hot these cakes will cook faster and they will become firm in the center which is not what you want. You might want to test the recipe with one before baking the rest.
- Do not use milk chocolate or chocolate substitutes in this recipe they will simply not work!
- Leftover lava cakes can be reheated for just few seconds in the microwave before serving.
- If cooking in an Instant Pot, some condensation will collect on top of the cakes. You can dry this off with kitchen paper, it doesn’t affect the texture or taste.
- Making lava cakes for two or one ;) Make the recipe and freeze the extras for another chocolate emergency or as a back-up dessert.
- If your lava cake is really squidgy and soft on top then it probably needs a another minute to cook. Leave to cool for a couple of minutes before serving.
Nutrition Information
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Calories
671kcal
(34%)
Carbohydrates
68g
(23%)
Protein
9g
(18%)
Fat
40g
(62%)
Saturated Fat
28g
(140%)
Cholesterol
184mg
(61%)
Sodium
244mg
(10%)
Potassium
368mg
(11%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Vitamin A
890IU
(18%)
Vitamin C
0.2mg
(0%)
Calcium
168mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 68g | 23% |
| Protein | 9g | 18% |
| Fat | 40g | 62% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 184mg | 61% |
| Sodium | 244mg | 10% |
| Potassium | 368mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
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