What is the difference between molten cake and lava cake?

While both have gooey centers, “molten cake” is often a general term for any dessert with a soft or liquid interior. “Lava cake” usually refers to a specific type of rich chocolate cake with a molten center that flows out when cut. Instant Pot Chocolate Lava Cake falls into the latter category deliciously dense outside, liquid gold inside.

What is the cake setting on an Instant Pot?

The “Cake” setting on some Instant Pot models is designed for light, spongy cakes like sponge or pound cake. For Instant Pot Chocolate Lava Cake, it’s better to use the “Pressure Cook” or “Manual” setting with a specific cook time this ensures the center stays molten and doesn’t overcook.

Can you make desserts in an Instant Pot?

Absolutely! The Instant Pot is incredibly versatile for desserts from cheesecakes and custards to bread puddings and lava cakes. Instant Pot Chocolate Lava Cake offers an unbeatable combo of ease and indulgence. Its moist, rich texture is hard to match with oven baking.

How to make Trader Joe’s chocolate lava cake?

Trader Joe’s lava cakes are pre-made and just need reheating. But for a fresher, richer result, try making Instant Pot Chocolate Lava Cake from scratch. It takes only a few ingredients and about 20 minutes, and the flavor beats any frozen version.

Instant Pot Chocolate Lava Cake – 3-Minute Prep, Rich & Gooey

Name: Instant Pot Chocolate Lava Cake
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: American
Ingredients: ¼ cup unsalted butter; 2 oz dark or semi-sweet chocolate; ½ cup powdered sugar; 1 large egg; 1 egg yolk; ½ tsp pure vanilla extract; ¼ cup all-purpose flour; ¼ tsp salt; 1 cup water (for Instant Pot)

Description

Rich, gooey, and irresistibly quick—this Instant Pot Chocolate Lava Cake is the perfect dessert for two, ready in under 20 minutes.

Ingredients

¼ cup unsalted butter

2 oz dark or semi-sweet chocolate

½ cup powdered sugar

1 large egg

1 egg yolk

½ tsp pure vanilla extract

¼ cup all-purpose flour

¼ tsp salt

1 cup water (for Instant Pot)

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Instructions

1. Add 1 cup of water to the Instant Pot and place the trivet inside.

2. In a microwave-safe bowl, melt butter and chocolate in 15-second intervals; stir until smooth.

3. Whisk in powdered sugar.

4. Add the egg, egg yolk, vanilla, and salt; mix until smooth.

5. Fold in flour gently—do not overmix.

6. Grease two 6oz ramekins and divide batter evenly.

7. Place ramekins on trivet, secure lid, and set valve to sealing.

8. Select “Pressure Cook” or “Manual” on High for 8 minutes.

9. Quick release pressure when done and remove ramekins carefully.

10. Invert onto plates, dust with powdered sugar or top with ice cream, and serve warm.

Notes

Use bar chocolate instead of chips for smoother texture.

Ramekins must be well-greased to ensure easy release.

Serve immediately for best molten center.

Prep Time: 5 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 cake
Calories: 601
Sugar: 39g
Sodium: 339mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 2g
Protein: 7g
Cholesterol: 242mg