Molten chocolate cake was made famous at french restaurants like Jean Georges- they are characterized by a firm exterior with a gooey chocolate center when you break into them. It’s difficult to get this level of nuance with an oven, but using the steam function on your Instant Pot makes this a fairly quick and easy dessert to throw together.
I’ve scaled the recipe down to make about 2 small ramekin desserts at a time, but you can make more and refrigerate the batter if you have leftover.
- 2 servings
- 10 mins
- 20 mins
- 30 mins
- 1.5 tablespoons butter, softened at room temperature
- 6 oz. chocolate chips, melted
- 1/4 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/8 cup flour
Melt the chocolate in a double boiler.
Cream the butter and sugar together in a mixing bowl using a hand mixer.
- Slowly add the eggs, the vanilla, and the flour and blend more.
Fold in the cooled chocolate.
Line some ramekins with parchment paper or baking cups, or grease them well.
Pour portions of the batter into the ramekins.
Line the ramekins up on a trivet inside the instant pot. Add 2 cups of water to the bottom of the instant pot and then set the instant pot to cook for 7 minutes.
- Remove the ramekins carefully from the hot Instant Pot and let cool for 2 minutes.
Invert the ramekin onto a plate and let the cake slide out. Remove any parchment paper or baking cup, and serve immediately, topped with fresh fruit.