Chocolate Lava Cake

★★★★

Desert, Instant Pot

Ingredients

1 stick butter

3 eggs

1 egg yolk

1 cup semi-sweet chocolate chips

1 tbs Vanilla

6 tbs flour

1 cup powdered sugar

for topping:

Ice cream

Caramel drizzle

chocolate Magic shell ice cream topping

4 Pyrex 6oz bowls or Ramikens

Directions

place chocolate chips and butter in a large bowl and microwave for 2 minutes mix until well combined.

Mix in powdered sugar until smooth.

Add 3 eggs and egg yolk until well combined.

Add Vanilla and flour and stir until well combined.

Spray each Pyrex Bowl with pam cooking spray.

Pour batter into each bowl filling to the top.

Place your trivet in your instant pot with one cup of water.

Place your bowls on the trivet.

I had to fit 3 on the bottom and one on the top.

Place your pot on MANUAL HIGH PRESSURE for 10 minutes.

Do a quick release.

Remove from the Instant Pot and place upside down on a plate Top with ice cream, caramel, and magic shell.

For Peanut butter Lava Cake: Same directions as above but mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar. Pour batter halfway in each cup and Place Peanut butter mixture in the center. Cover with more chocolate batter. Cook as directed above.

Notes

I use Ramikens instead of the Pyrex dishes. You can avoid breaking the cake if you put the plate over the top of the cake and then flip it.
I changed the recipe to add 1 minute to it to a total of 10 minutes

Nutrition

SATURATED FAT: 11g CHOLESTEROL: 174mg
SODIUM: 56mg CARBOHYDRATES: 62g
FIBER: 3g SUGAR: 46g PROTEIN: 8g