Ingredients
Scale
- 4 oz Semi-sweet baking chocolate, chopped
- 1/4 cup Unsalted butter
- 1/2 cup Powdered sugar
- 1 Large egg + 1 Egg yolk (room temperature)
- 1/2 tsp Vanilla extract
- 3 tbsp All-purpose flour
- 1 pinch Salt
- 1 cup Water (for the Instant Pot)
- Butter and cocoa powder (for greasing ramekins)
Instructions
- Start by greasing two 6-ounce ramekins thoroughly with butter. Dust them with a little cocoa powder, tapping out the excess. This ensures the cakes slide out easily later. In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring until completely smooth. In a separate medium bowl, whisk the egg, egg yolk, sugar, and vanilla until pale and slightly frothy. Fold the melted chocolate mixture into the eggs. Finally, gently stir in the flour and salt until just combined. Pour the batter evenly into the prepared ramekins.
- Pour 1 cup of water into the bottom of your Instant Pot inner pot. Place the trivet inside. Cover each ramekin tightly with aluminum foil to prevent steam from making the tops soggy. Carefully place the ramekins on the trivet. Secure the lid and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on High Pressure for 9 minutes. Once the timer beeps, perform an immediate Quick Release by moving the valve to “Venting.”
- Carefully remove the ramekins using tongs or silicone mitts. Remove the foil and let the cakes sit for about 2 minutes; this helps the edges firm up just enough to hold their shape. Run a thin knife around the edge of each cake. Invert a small dessert plate over the ramekin and quickly flip it over. Give it a gentle tap, and the cake should slide right out. Dust with extra powdered sugar or top with a scoop of vanilla ice cream before serving immediately while the center is still liquid.
- Cook Time: 20 minutes