Rich semi-sweet chocolate melts into a glossy, deeply flavored batter, enriched with eggs and egg yolks for that signature dense, fudgy structure. A touch of vanilla and a whisper of salt round out the flavor before the batter goes into individual ramekins for that perfect single-serving molten center. The Instant Pot does all the heavy lifting here, using quick pressure cooking to set the edges while keeping the middle soft and pourable in under ten minutes. Once unmolded, each little cake has that dramatic lava-like center everyone wants to dig into with a spoon. It's a fast, fuss-free dessert that comes together with pantry staples and no oven required, making it a genuinely solid pick for a dairy free dessert rotation. Dust with cocoa powder and serve warm for the best molten effect.
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Grease four 6-oz ramekins with butter, then dust each with cocoa powder, tapping out any excess. Set aside.
Combine the chopped chocolate and butter in a small saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
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