https://skillet.lifehacker.com/you-should-make-molten-chocolate-cakes-in-your-instant-1822998333
- 12 ounces of extremely good bittersweet chocolate
- 3 tablespoons of butter, plus more for greasing
- 3/4 cups sugar
- 4 whole eggs, beaten with a pinch of salt
- 1 teaspoon vanilla
- 1/4 cup flour
- 6, 4-ounce ramekins
- Parchment paper
Chop the chocolate into chunks and melt it using your preferred chocolate-melting method. (For me, it’s 3o-second blasts in the microwave.) While the chocolate is cooling, cream the sugar and butter together in a mixing bowl. Slowly incorporate the eggs, the extract, and the flour. Once everything is well-mixed, stir in your cooled chocolate.
Using the bottom of a ramekin, trace six circles out on some parchment paper. Liberally grease six ramekins, cut out the parchment circles, and press them down into the ramekins. Divide the cake batter among the ramekins and cover each one with a bit of foil. Place your trivet down in you Instant Pot and add two cups of water to the insert. Stack as many cakes as you like on the trivet, seal the Instant Pot, and press “Manual.” Adjust the time to six minutes using the “+” and “-” buttons and, once the time has elapsed and you hear the melodious “I’M DONE” screech of the Instant Pot, release the pressure manually.
Give the cakes a minute or two to cool slightly, and carefully invert them onto plates. Wait a minute or two, gently lift the ramekin, and ooh and ah over how easily the cake slides out. Serve with ice cream, some sliced strawberries, and a sense of whimsy.
