Molten chocolate lava cakes

4.70 from 20 votes

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.

Prep Time10

Cook Time10

Resting time2

Total Time22

Course: Dessert

Cuisine: American

Keyword: Chocolate lava cakes, Molten lava cakes

Servings:

Calories: 671kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

1 cup (180g) dark chocolate chips or chopped dark chocolate
½ cup (113g) unsalted butter cubed
3 large eggs
1 tsp vanilla bean paste or extract
1 ½ cups (180g) cups powdered sugar (= icing sugar)
7 tbsp flour all purpose / plain
1 tsp instant Espresso powder (optional)
1 tsp ground cinnamon
¼ tsp salt

For the molds

4 tsp cocoa powder or as needed
melted butter or cake release spray

Serve with

2 tbsp Baileys optional
vanilla ice cream optional

Instructions

Prepare the chocolate lava cakes

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.
1 cup (180g) dark chocolate chips , ½ cup (113g) unsalted butter
Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
3 large eggs, 1 tsp vanilla bean paste
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.
1 ½ cups (180g) cups powdered sugar, 7 tbsp flour, 1 tsp instant Espresso powder, ¼ tsp salt, 1 tsp ground cinnamon
Spray four ramekins or metal pudding molds 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. Divide the batter between the prepared ramekins or molds.
4 tsp cocoa powder, melted butter

Pressure cooker instructions

Place the metal trivet in your pressure cooker and add 1 cup / 250ml of 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.
Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.
Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).

Oven instructions

Preheat your oven to 400°F / 200°C. Place the molds on a heavy baking tray (one that will not warp in the oven) and cook for 18-20 minutes. The lava cakes will rise slightly – if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.
Leave to cool for two minutes. Carefully run a knife around the edge of the molds. Invert onto plates and serve.

Air Fryer instructions

Preheat the air fryer to 350°F / 180°C. Place the molds in the air fryer basket and bake for 10-12 minutes until the lava cakes are set on top with a slight jiggle in the middle.
Remove the lava cakes from the air fryer basket and leave them to cool for two minutes. Carefully run a knife around the edge of the molds. Invert onto plates and serve.

Serving suggestions

Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.
2 tbsp Baileys, vanilla ice cream

Video

Notes

Chocolate lava cakes tips and troubleshooting

Oven temperatures can vary greatly – if your oven runs hot these cakes will cook faster and they will become firm in the center which is not what you want. You might want to test the recipe with one before baking the rest.
Do not use milk chocolate or chocolate substitutes in this recipe they will simply not work!
Leftover lava cakes can be reheated for just few seconds in the microwave before serving.
If cooking in an Instant Pot, some condensation will collect on top of the cakes. You can dry this off with kitchen paper, it doesn’t affect the texture or taste.
Making lava cakes for two or one ;) Make the recipe and freeze the extras for another chocolate emergency or as a back-up dessert.
If your lava cake is really squidgy and soft on top then it probably needs a another minute to cook. Leave to cool for a couple of minutes before serving.

Nutrition