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




  • 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.