Ingredients
Equipment
Method
Instructions
- Begin by spraying your ramekins with cooking spray and then dusting them with granulated sugar.
- In a microwave-safe bowl, combine the chopped semi-sweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- In a separate mixing bowl, whisk together the eggs, egg yolks, and powdered sugar until combined. Add salt and vanilla, then mix again. Gradually pour in the melted chocolate mixture, whisking to prevent cooking the eggs. Fold in the flour until just combined.
- Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
- Add 1 cup of water to the Instant Pot and place the trivet inside. Carefully arrange the filled ramekins on the trivet.
- Secure the lid on the Instant Pot and cook on high pressure for 10 minutes. Allow for a natural release for 5 minutes, then quick release remaining pressure.
- Carefully remove the ramekins from the Instant Pot, let cool for a minute, then run a knife around the edges to loosen. Invert onto plates and serve warm.
Notes
- Don’t overmix the batter once you add the flour; this will help keep the cakes tender.
- For a stronger chocolate flavor, use high-quality chocolate.
- Ensure ramekins are well-coated with cooking spray and sugar to avoid sticking.
- Try different toppings like fresh berries or chocolate sauce for a colorful presentation.