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Fondat czekoladowy - ciasto czekoladowe z płynnym środkiem - chocolate lava cake
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Chocolate lava cake

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2 servings
Author: Aleksandra


chocolate lava cake:

  • 2.8 oz (80g) dark chocolate should be of good quality
  • 1.8 oz (50g) butter 3.5 tablespoons
  • 1 large egg
  • 3 tablespoons light brown sugar or cane / white sugar, 1.2oz/35g
  • 1 teaspoon vanilla extract or 1 teaspoon vanilla sugar
  • pinch of salt
  • 0.4 oz (10g) flour 1 Tbsp + a big pinch

for the ramekins:

  • 1 teaspoon butter
  • 1 tablespoon cocoa powder unsweetened

to serve:

  • whipped cream: ¼ cup heavy whipping cream + 1 tablespoon sugar
  • fresh strawberries raspberries, blueberries or other favorite fruits


In the oven:

  • Preheat the oven to 450 ° F / 220 °C / Gas Mark 8, no fan.
  • Prepare two (6 oz/170ml) small ramekins (mine have a diameter of 3-inch (7.5 cm), measured at the bottom), grease them generously with butter, then coat with the cocoa powder (important). Dump out any excess cocoa.
  • In a small pot, melt the butter, when hot (but not boiling), take off the heat. Add broken into small pieces chocolate. Stir until the chocolate is completely melted. Set aside.
  • In a medium bowl, using a mixer, whisk the egg, sugar, vanilla extract, and salt. Mix for about 1-2 minutes, just until lightly frothy (but it doesn't have to be thoroughly mixed, light and pale).
  • Add the melted chocolate to the egg-sugar mixture, whisk until just combined.
  • Add the sifted flour and gently fold to combine.
  • Divide the batter evenly between the two ramekins (fill it up to approx. ¾ of their height, cakes will rise only slightly). Lightly tap the ramekins, put them in the oven and bake for about 10-11 minutes (10 minutes for a lot of chocolate 'lava', 11 minutes for a medium amount of chocolate 'lava' / very fudgy center).
  • Remove the ramekins from the oven.

In a pressure cooker:

  • Put the steamer rack in the Instant Pot.
  • Add 1 cup of water to the pot.
  • Place the ramekins on the steam rack (if you are doubling the recipe you can place 3 ramekins directly on the trivet and the fourth on top, in the center of the 3 ramekins). Don't cover the ramekins.
  • Close the lid, set the valve to 'sealing position'.
  • Manually set the high pressure to 7-8 minutes (7 minutes for very liquid lava, like on the video, 8 minutes to medium-liquid lava/fudgy center).
  • Make the quick release: when the timer is done, press the cancel button and move the valve to the venting position.
  • When the pressure pin is down, open the Instant Pot and carefully remove the ramekins from the pot (they will be hot and slippery!).


  • You can serve the cakes directly in the ramekins or invert them onto small plates. Run a small knife along the side of the ramekins (optional, just to be sure that they will seamlessly come out of the ramekins). Cover each ramekin with a small plate, flip upside-down, tap the ramekin and slowly lift the ramekin using a damp kitchen towel (or paper kitchen towel) so that your lava cake stays on the plate.
  • Serve warm, preferably with whipped cream and fresh strawberries.
  • Whipped cream: using a mixer, beat the cold heavy whipping cream with sugar for a few minutes until stiff.



- The baking time is very important, one minute more or less results in different amount of chocolate lava. Every oven bakes a little different. Adjust the baking time to your preferences. Bake the dessert for 10 minutes if you want a lot of chocolate lava (like on the video) or 11 minutes - a medium amount of molten chocolate filling. It would be best to test the recipe in your oven before serving it on an important occasion.
- The ramekins must be thoroughly greased and sprinkled with cocoa, otherwise, the dessert can stick to the baking dish (if so, you can just eat it straigt from the dish).
- You can add an extra egg yolk if you have one left in your fridge (the cake will rise slightly more).
- I tested this recipe in the Instant Pot Duo 6qt/6l.


Calories: 586kcal