These individual molten cakes come together in the Instant Pot with almost no effort, pressure-cooked until the edges set while the centers stay dramatically soft and pourable. Rich semi-sweet chocolate and butter melt into a glossy base, whisked with eggs and egg yolks for that classic dense, fudgy texture lava cakes are known for. A dusting of cocoa powder inside each ramekin gives the finished cake a clean release and a deep chocolatey finish before it's inverted onto the plate. The whole thing steams to doneness in under 10 minutes of pressure cooking, so you get restaurant-style results without turning on the oven. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream so it melts right into that molten center. It's a reliably good pick for a gluten free dessert when you want something impressive with minimal hands-on work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
