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Featuring
Servings
Makes 4 cakes
Ingredients
7 tablespoons unsalted butter, in all
4 ounces dark chocolate morsels
2 whole eggs
1 egg yolk
¾ cup confectioners sugar
¼ cup Chef Paul Prudhomme’s Sweetie Magic®
½ cup + 1 tablespoon cake flour
⅓ teaspoon kosher salt
1 tablespoon powdered sugar
4 ounces dark chocolate morsels
2 whole eggs
1 egg yolk
¾ cup confectioners sugar
¼ cup Chef Paul Prudhomme’s Sweetie Magic®
½ cup + 1 tablespoon cake flour
⅓ teaspoon kosher salt
1 tablespoon powdered sugar
How To Prepare
Use 1 tablespoon of butter to coat the bottoms and sides of four 6-ounce ramekins, then spray with non-stick cooking spray and set aside. Using a double boiler over medium heat, melt the remaining butter and chocolate morsels together, stirring almost constantly. Remove from heat and mix in the eggs and egg yolk. Sift sugar, Sweetie Magic®, flour and salt directly into the bowl and stir just until combined. Pour the batter evenly into the prepared ramekins. Bake using our Instapot or oven cooking methods:
INSTAPOT COOKING METHOD
Place the trivet into the liner of an electric pressure cooker, then add 1 cup of water. Place 3 ramekins on trivet and stack the fourth on top (in the center). Place lid on cooker and slide into the locked position. Set steam release handle to sealed position and cook on High Pressure for 9 minutes. When done, turn pressure cooker off and turn valve to Quick Release. When unit is fully depressurized, carefully open the lid. Using an oven mitt or towel, remove the ramekins and let cool for 30 seconds.
Place a small plate on top of each and carefully invert so the ramekins are upside down on top of plates. Lightly tap the ramekins to release the cakes and gently lift the ramekins (lava cakes should fall right onto plates). Sprinkle each cake with powdered sugar and serve immediately.
OVEN BAKING METHOD:
Preheat oven to 425°F.
Place ramekins on a baking sheet and place into oven. Bake for 8-10 minutes, until tops are set, but cakes still have a jiggle to them.
Place a small plate on top of each and carefully invert so the ramekins are upside down on top of plates. Lightly tap the ramekins to release the cakes and gently lift the ramekins (lava cakes should fall right onto plates). Sprinkle each cake with powdered sugar and serve immediately.
INSTAPOT COOKING METHOD
Place the trivet into the liner of an electric pressure cooker, then add 1 cup of water. Place 3 ramekins on trivet and stack the fourth on top (in the center). Place lid on cooker and slide into the locked position. Set steam release handle to sealed position and cook on High Pressure for 9 minutes. When done, turn pressure cooker off and turn valve to Quick Release. When unit is fully depressurized, carefully open the lid. Using an oven mitt or towel, remove the ramekins and let cool for 30 seconds.
Place a small plate on top of each and carefully invert so the ramekins are upside down on top of plates. Lightly tap the ramekins to release the cakes and gently lift the ramekins (lava cakes should fall right onto plates). Sprinkle each cake with powdered sugar and serve immediately.
OVEN BAKING METHOD:
Preheat oven to 425°F.
Place ramekins on a baking sheet and place into oven. Bake for 8-10 minutes, until tops are set, but cakes still have a jiggle to them.
Place a small plate on top of each and carefully invert so the ramekins are upside down on top of plates. Lightly tap the ramekins to release the cakes and gently lift the ramekins (lava cakes should fall right onto plates). Sprinkle each cake with powdered sugar and serve immediately.
