INSTANT POT MOLTEN CHOCOLATE LAVA CAKES #DESSERT #CHOCOLATE
These liquid chocolate magma cakes (otherwise called chocolate fondants) conceal a center of gooey chocolate inside their wipe shell. A tasty and simple pastry in your Instant Pot or stove.
What is your preferred chocolate dessert? As a chocolate sweetheart I could name twelve, however chocolate magma cakes would likely top my rundown.
These rich chocolate puddings have a notoriety for being dubious to make yet they couldn't be simpler, particularly in a weight cooker.
WHAT'S A MOLTEN LAVA CAKE?
Liquid magma cakes or liquid chocolate cake are otherwise called chocolate fondants or "fondant au chocolat" on the off chance that you are feeling somewhat extravagant (or French).
These little cakes shroud a liquid gooey chocolate center which streams out once you get through the wipe. Obviously they are totally brilliant and an unquestionable requirement for chocaholics and treat darlings.
INGREDIENS
180 g | 1 cup dark chocolate chips or chopped dark chocolate
114 g | 1 stick unsalted butter cubed
3 large eggs
1 tsp vanilla paste or extract
185 g | 1 1/2 cups icing sugar
7 tbsp plain flour
1 tsp instant Espresso powder
1 tsp ground cinnamon
1/4 tsp salt
4 teaspoons cocoa powder
cake release spray or melted butter for the moulds
Serve with:
2 tbsp Baileys (optional)
vanilla ice cream (optional)
INSTRUCTIONS
Chocolate lava cakespressure cooker method:
- 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.
- Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
- 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.
- Spray four ramekins or dariole (metal pudding) moulds 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 moulds.
- Place the metal trivet in your pressure cooker and add 250ml (1 cup 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).
- Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.
How to cook chocolate lava cakes in the oven:
- Preheat your oven to 200°C (400°F).
- 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.
- Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
- 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.
- Spray four ramekins or dariole (metal pudding) moulds 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 moulds.
- Place the ramekins or dariole moulds 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 mould. Invert onto plates and serve.
For more detail: http://bit.ly/2XTI7Zy
