Melissa Clark'S Instant Pot Chocolate-Bourbon Lava Cakes – a delicious recipe with unsalted butter, bittersweet, confectioners, salt, eggs, bourbon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a microwave safe medium bowl, melt the butter with the chocolate (or do this in a small saucepan over low heat). Meanwhile, butter four 6-ounce ramekins.
2
To the bowl with the butter/chocolate mixture, add the confectioners' sugar and salt and whisk until cool to the touch. Whisk in the whole eggs and egg yolk, followed by the bourbon and flour. Distribute the mixture evenly among the four ramekins. Cover each with aluminum foil.
3
Pour 1 cup water into the pressure cooker pot. Place a steamer rack/trivet at the bottom of the pot. Stack the ramekins on the rack. You should be able to fit three on the bottom with the fourth placed on top in the center.
4
Lock the lid into place and cook on high pressure for 9 minutes. Manually release the pressure.
5
With tongs, remove the ramekins from the pot and allow them to sit for 3 minutes, still covered with foil. Then remove the foil and run a knife around the edge of each cake. Flip each cake onto a serving plate. Sprinkle with sea salt and top with creme fraiche or ice cream, if you like. Serve immediately.
780
kcal
Calories
44
g
Fat
82
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 stick (4 ounces) unsalted butter, plus more for the ramekins, 6 ounces bittersweet (65% to 74% cacao) chocolate, chopped (or use chips), 3/4 cup confectioners' sugar, 1/8 teaspoon fine sea salt, and more.
Yes, Melissa Clark'S Instant Pot Chocolate-Bourbon Lava Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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