Ingredients
Scale
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1 large egg plus 1 egg yolk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 pinch of salt
- 1 cup water (for the bottom of the Instant Pot)
- Cooking spray for ramekins
Instructions
- Grease four 6-ounce ramekins thoroughly with cooking spray or butter. In a microwave-safe bowl, combine the chocolate chips and 1/4 cup of butter. Microwave in 30-second intervals, stirring in between, until the mixture is completely smooth. In a separate bowl, whisk the egg, egg yolk, sugar, and vanilla extract until the mixture becomes slightly pale and frothy. Gently fold the melted chocolate into the egg mixture until combined.
- Sift the flour and salt into the wet ingredients. Use a spatula to gently fold the dry ingredients in until no white streaks remain. Do not overmix, as this can make the cake tough. Divide the batter evenly among the four prepared ramekins. Place one cup of water into the inner pot of your Instant Pot and place the trivet inside. Carefully arrange the ramekins on the trivet.
- Close the lid and set the valve to the “Sealing” position. Select the Pressure Cook or Manual setting on High Pressure and set the timer for 9 minutes. Once the timer beeps, perform an immediate quick pressure release. Carefully remove the ramekins using tongs or heat-resistant gloves. Let them sit for 2 minutes before running a knife around the edges and flipping them onto dessert plates.
- Cook Time: 20 minutes