Instant Pot Chocolate Lava Cake

Ingredients
Base/Chocolate Lava Cake

½ cup butter 8 Tbs
3 whole eggs
1 egg yolk
1 cup semi-sweet chocolate chips
1 tsp vanilla extract
¼ tsp salt
6 Tbs all-purpose flour
3/4 cup confectioner’s sugar
1 Tbs cocoa powder for dusting the ramekins --optional
Caramel Lava Cake:
8 Caramel squares cut into small pieces
½ tsp salt
Peanut Butter Lava Cake:
4 Tbs Peanut Butter
1 Tbs butter
2 Tbs powdered sugar
For Nutella Lava Cake:

4 Tbs Nutella or chocolate hazelnut spread
1 Tbs butter
2 Tbs powdered sugar
Toppings:
Chocolate:
Powdered sugar
Berries
Whipped cream
Peanut butter:
Whipped cream
chopped peanut butter cups
Caramel:
Whipped cream or vanilla ice cream
Caramel drizzle
Nutella:
Vanilla ice cream
Nutella drizzle
Chopped hazelnuts
Need:
4, 6 ounce ramekins
Cooking spray
6 QT or larger Instant pot
Trivet
1 cup of water to help instant pot come to pressure 1.5 cup if using an 8 Qt pressure cooker
Instructions
Base Mixture
In a large bowl, add chocolate chips and butter
Microwave in 30 second intervals, stirring between each, until melted and combined (about 1 ½- 2 minutes).
Add confectioner’s sugar to the chocolate mixture, and mix until smooth.
Add 3 full eggs and 1 egg yolk and mix until well combined.
Add vanilla, salt, and flour and mix until combined.
Spray each 6 ounce ramekin with cooking spray, and sprinkle with sugar.

For Chocolate Lava Cake:
Pour batter into each ramekin, dividing batter evenly between the 4.

For Peanut butter Lava Cake:
Mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar.
Pour batter half way in each cup
Place Peanut butter mixture in the center.
Cover with more chocolate batter.

For Caramel Lava Cake:
Cut up the caramel squares so they are smaller and have a chance to melt.
Pour batter half way in each cup and place caramel squares in the center and sprinkle with salt.
Cover with more chocolate batter.

For Nutella Lava Cake:
Mix together 4 tbs nutella, 1 tbs butter, 2 tbs powdered sugar.
Pour batter half way in each ramekin and spoon nutella mixture in the center.
Cover with more chocolate batter.
Cook

Place the trivet into your instant pot and add one cup of water.
Place your ramekins on the trivet so they fit, with some space between. You may need to put 3 on the bottom, and one balanced on top of the other 3.
Place lid on instant pot, and lock into place. Set valve to “sealing.”
If using a 6 Qt pot, set pot to 10 minutes on Manual High Pressure. If you are using an 8Qt pot, set time to 7 minutes on manual high pressure.
When time is up, quick release pressure by carefully turning the valve to “venting”.
Remove from the Instant Pot and rest for 3 minutes, then turn upside down on a plate, and remove ramekin.
Top with a sprinkle of powdered sugar, and desired toppings (whipped cream and strawberries for the plain chocolate one. Whipped cream and chopped up peanut butter cups for the peanut butter one, A drizzle of caramel for the caramel one, a drizzle of nutella and some chopped hazelnuts for the nutella one.
Serve immediately or the inside will no longer be lava.