INSTANT POT CHOCOLATE LAVA CAKES
There is no shortage of Instant Pot® chocolate lava cake recipes out there, but this one is different because we used a mix of brown sugar and cornstarch in the batter instead of the often-used confectioner's sugar. It adds a touch of caramel flavor to the cakes that is missing because they are pressure-cooked rather than baked in the oven.
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Lightly coat four 6-ounce heat-safe ramekins (each about 3 1/2 inches in diameter) with cooking spray. Add 1 1/2 teaspoons of the granulated sugar to each one, turning ramekin to coat all sides. Tap out any extra sugar out and set ramekins aside.
- Combine the butter and both chocolate chips in a medium heat-safe bowl and microwave in 15-second intervals until just melted, stirring with a heat-safe silicone spatula after each interval, 1 to 1 1/2 minutes.
- Immediately whisk in the brown sugar, then allow to cool for 5 minutes. Combine the salt, cornstarch and flour in a small bowl and stir to combine. Add the whole eggs, egg yolks and vanilla extract to the chocolate mixture and whisk until smooth and glossy. Whisk in the flour mixture until a thick batter forms.
- Divide the batter evenly among the 4 prepared ramekins. Cover each ramekin tightly with foil.
- Pour 1 1/2 cups water in the bottom of a 6- or 8-quart Instant Pot®. Place the steamer rack in the pot and put the ramekins on the rack in a single snug layer. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 10 minutes (see Cook's Note).
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Use tongs to carefully remove the ramekins from the pot, then remove the foil. Allow to sit for 10 minutes. The cakes should look matte on top, but if any still look glossy and undercooked the cakes will finish setting up as they cool slightly.
- Use a paring knife to gently go around the edges of each cake and carefully invert onto a plate. Dust the cakes with confectioner's sugar and serve immediately.
SLOW-COOKER LAVA CAKE
I love chocolate. Perhaps that's why this decadent slow-cooker cake has long been a family favorite. Sometimes I serve it warm, with vanilla ice cream; the cake can also be served cold. -Elizabeth Farrell, Hamilton, Montana
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. , Spread into a 3-qt. slow cooker coated with cooking spray. In a small bowl, mix cinnamon and the remaining brown sugar and cocoa; stir in hot water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out clean. Turn off slow cooker; let stand 15 minutes before serving.
Nutrition Facts : Calories 207 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
PRESSURE COOKER MOLTEN MOCHA CAKE
When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream.
Nutrition Facts : Calories 723 calories, Fat 29g fat (16g saturated fat), Cholesterol 247mg cholesterol, Sodium 403mg sodium, Carbohydrate 107g carbohydrate (76g sugars, Fiber 3g fiber), Protein 12g protein.
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