These molten chocolate lava cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A delicious and easy dessert in your Instant Pot or oven.


  • 180 g | 1 cup dark chocolate chips or chopped dark chocolate
  • 114 g | 1 stick unsalted butter cubed
  • 3 large eggs
  • 1 tsp vanilla paste or extract
  • 185 g | 1 1/2 cups icing sugar
  • 7 tbsp plain flour
  • 1 tsp instant Espresso powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 4 teaspoons cocoa powder
  • cake release spray or melted butter for the moulds

Serve with
  • 2 tbsp Baileys optional
  • vanilla ice cream optional

  1. Chocolate lava cakespressure cooker method
  2. Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.
  3. Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
  4. Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.
  5. Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.
  6. Divide the batter between the prepared ramekins or moulds.
  7. Place the metal trivet in your pressure cooker and add 250ml (1 cup water). Place the ramekins on the trivet - you should have enough space to fit them all in a single layer but if not you can stack them.
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